I made this dish for my first Orphans’ Christmas in London. Inspired by Ottolenghi, the bitterness of the endive is mellowed through roasting, and I’ve been a sucker for these crispy Parmesan-and-breadcrumb-topped boats ever since. Endive is becoming easier to find in specialty stores, or ask your local greengrocer.
Makes: 4-6 serves as a side dish
Takes: 30 minutes
3 endives, cut in half lengthways
1 cup fresh breadcrumbs
2 cloves garlic, crushed
2 Tbsp olive oil, plus extra for drizzling
½ cup Parmesan, grated
12 fresh sage leaves
Salt & pepper
Method: Preheat your oven to 180C. Line an oven tray with baking paper. Place endive halves, cut-side up, on the prepared tray.
In a small bowl, mix together breadcrumbs, garlic and oil. Gently press the mixture onto endive halves. Sprinkle with Parmesan and sage leaves, and drizzle with extra oil. Season generously with salt and pepper.
Bake for 20-25 minutes, until the breadcrumbs are golden and the endive is tender. Serve warm or at room temperature.