Braised Endive Spears with Lemon Ricotta Cream, Thyme-Sautéed Cherries and Crispy Rye Crumbs

Instructions

1. 1

   1. Preheat the oven to 180 °C / 350 °F. Pulse the rye bread into coarse crumbs. Melt 10 g butter with 1/2 tablespoon olive oil in a small skillet over medium heat, add the crumbs, a pinch of salt, and a pinch of pepper, and toast for 3 to 4 minutes until golden. Transfer to a tray and bake for 4 minutes at 180 °C / 350 °F to dry them out and make them extra crisp.

2. 2

   2. Meanwhile, combine the ricotta, Greek yogurt, lemon zest, 1 tablespoon lemon juice, 1/4 teaspoon salt, and a pinch of pepper in a bowl. Stir or whisk until smooth and creamy. Chill until needed.

3. 3

   3. Heat 1 tablespoon olive oil in a wide skillet over medium heat. Add the shallot and cook for 2 minutes until translucent. Add the cherries, thyme leaves, honey, and a pinch of salt. Sauté for 3 to 4 minutes, just until the cherries soften slightly but still hold their shape. Remove from the heat.

4. 4

   4. Trim the base of the endives and carefully separate 18 large leaves. In a large skillet, melt the remaining 10 g butter with the remaining 1/2 tablespoon olive oil over medium heat. Add the endive leaves in batches, season with the remaining salt, and cook for 1 minute per side, just until lightly golden and slightly tender.

5. 5

   5. To assemble, place a generous teaspoon of lemon ricotta cream in the base of each endive leaf. Spoon the sautéed cherries and some of the shallot on top, then finish with the crispy rye crumbs.

6. 6

   6. Serve immediately, warm or at room temperature, so the contrast between the braised endive, cool cream, aromatic cherries, and rye crunch stands out.