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Roasted Endive with Prosciutto

By Giggles on February 13, 2010 in Appetizers, Side dishes, Vegetables

Ingredients

3 heads endive

3 to 6 slices proscuitto

2 tbs olive oil

Kosher Salt and Fresh Ground Pepper

Start off by slicing the endive in half, and then cut or tear the prosciutto into pieces.

Next, carefully place the prosciutto between the leaves of the endive. I’m a prosciutto nut, so I try and stuff a whole slice intoone half of the endive. I can’t help the carnivore in me.

Place the stuffed endive onto a nice baking sheet, drizzle with olive oil and sprinkle with kosher salt and fresh ground pepper.

Place into a 400 degree oven. Roast for 15-20 minutes, then flip. Roast for another 15 – 20 minutes.

This is perfect served with a nice pasta dish, well, actually it’s just a down right nice veggie side dish, serve it with what ever you like!

Italian, Prosciutto, Side Dish, Vegetables

Jen’s Spanish Rice

Blender Hollandaise Sauce

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About Rhonda

Rhonda Adkins is a professional food photographer and freelance writer. Passionate about all aspects of food she became a Master Gardener (organic) and started teaching cooking classes. Delving herself into the culinary world, she lives and breathes food.

Rhonda’s experiences traveling and living all over the world have influenced her images of food, people, places, events and objects. You can find her work in several online and printed publications. Rhonda is a graduate of the Rocky Mountain School of Photography and a member of the American Society of Media Photographers and the International Association of Culinary Professionals.

Life is a wild ride, especially from behind the handle bars of a Harley, so why not enjoy it? Rhonda loves riding her Harley and hanging out with her hubby McGyver in their little cabin in the Rocky Mountains. As a mother of six (now grown) children, 1 exuberant lab and 1 very OCD English Setter, food, riding and the mountains are her sanity.