Ingredients for Belgian Endive Wrapped In Ham With Cheese Lof Met Ham En Kaas
- 6 medium Belgian endive heads
- juice of 1/2 lemon
- 6 slices deli ham
- 1/4 teaspoon ground nutmeg
- 1 cup grated Cheddar cheese
- 1 tablespoon butter
- 1 teaspoon salt
- 1/4 cup breadcrumbs (optional)
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How to Make Belgian Endive Wrapped In Ham With Cheese Lof Met Ham En Kaas
- Trim the bottom of each Belgian endive head and carefully remove the bitter core using a small knife.
- Cut large endive heads in half lengthwise. Remove any remaining core pieces.
- Bring a pot of salted water to a boil. Add the juice of 1/2 lemon. Gently simmer the endive halves for 20-30 minutes, or until tender.
- Drain the endive in a colander and set aside to cool slightly.
- Preheat oven to 350°F (175°C).
- Once cool enough to handle, wrap each endive half with a slice of ham. Arrange the wrapped endive in a greased oven-safe dish.
- Sprinkle generously with grated nutmeg (approximately 1/4 teaspoon).
- Top with 1 cup of grated cheese (e.g., Gruyere, Swiss, or a blend). Dot with 1 tablespoon of butter.
- Optionally, mix 1/4 cup breadcrumbs into the cheese topping for added texture.
- Bake for 30-40 minutes, or until the cheese is melted, bubbly, and golden brown.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
11g
Fat
50g
Carbs
11g
