Caramelized Endive Spears with Blue Cheese Cream, Roasted Orange and Crispy Rye Crumbs

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Line a small baking tray with parchment paper.

2. 2

   Place the orange zest and orange cubes on the tray. Toss with 5 ml (1 tsp) olive oil, 5 ml (1 tsp) honey, and half of the thyme. Roast for 8 minutes at 200 °C / 400 °F, until glossy and lightly caramelized. Set aside.

3. 3

   Meanwhile, tear or crumble the rye bread into coarse crumbs. Mix with the walnuts, 10 g (2 tsp) melted butter, a pinch of salt, and a pinch of black pepper. Spread on another section of the tray or on a second tray and bake at 200 °C / 400 °F for 6 to 7 minutes, stirring once, until crisp and golden. Set aside.

4. 4

   In a bowl, combine the blue cheese, cream cheese, and Greek yogurt until smooth and spreadable. Add a pinch of black pepper and mix well. For a finer texture, beat with a spoon or spatula for 1 minute. Set aside.

5. 5

   Heat a large skillet over medium heat. Add the remaining 5 g (1 tsp) butter and the remaining 10 ml (2 tsp) olive oil. Place the endive leaves cut-side down when possible and cook for 2 to 3 minutes, until lightly colored.

6. 6

   Add the remaining 5 ml (1 tsp) honey and a pinch of salt over the endives. Cook 1 minute more, moving gently so they become lightly caramelized while keeping their shape. Remove from the heat.

7. 7

   To assemble, place a teaspoon of blue cheese cream into each endive leaf. Top with some roasted orange, then sprinkle with the crispy rye-walnut crumbs.

8. 8

   Finish with the remaining thyme, any extra orange zest if available, and a final pinch of black pepper. Serve warm or at room temperature.