Melted Maroilles Cheese Topped Chicories

Melted Maroilles Cheese Topped Chicories


6 endive
salt (to taste)
ground black pepper (to taste)
1 lemon (juice)
40 grams butter
200 grams Maroilles cheese
40 grams walnuts
cream (30 cl. liquid)


1Prepare endives by removing the outer leaves and opening the center slightly.
2Boil a pot of water seasoned with salt, pepper, and lemon juice.
3Place the whole endives in the water and cook for 20 minutes on medium heat.
4Drain the endives, rinse under cold water to cool, then gently squeeze to extract as much water as possible.
5Let them cool completely and then cut into 4 to 5 centimeter thick slices.
6Melt the butter in a small skillet, add the endives, and cook until browned.
7Preheat oven to 400F.
8Remove the crust from the cheese.
9Chop the walnuts.
10In a small saucepan, add the cheese and cream and cook on low heat.
11Add salt, pepper, and nuts.
12Divide the endive slices in 4 individual buttered gratin dishes. Pour the Maroilles cream on top.
13Bake for 15-20 minutes.
14Serve hot.
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