Ingredients
- —3 heads of endive, halved lengthwise
- —100 g mozzarella (preferably buffalo mozzarella, well-drained)
- —1 tbsp balsamic vinegar (sugar-free)
- —1 tsp olive oil
- —½ tsp honey or apple cider vinegar (optional for a touch of sweetness, depending on your phase)
- —Salt, pepper
- —Fresh basil or parsley
Instructions
Preparation
Preheat a grill pan or oven to 200 °C (400 °F).
Halve the endive, remove the tough core if needed, and brush with olive oil and balsamic vinegar.
Season with salt and pepper.
Grill the endive for 3–4 minutes on each side (or 15–18 minutes in the oven) until golden brown and tender.
Place the warm endive on plates, top with mozzarella, and allow it to slightly melt.
Drizzle with a bit more balsamic vinegar and garnish with fresh basil.
Total time: ⏱️ 10 minutes prep + 15 minutes grilling = 25 minutes total
Serving Tip
Soft, creamy, and fresh — the warm endive pairs perfectly with the mild mozzarella and balsamic. Serve on a dark plate or platter, with a few drops of balsamic around the dish and fresh basil on top. Also delicious with some toasted pine nuts (phase 3).
Storage Tip
The grilled endive can be stored covered in the refrigerator for up to 2 days. Add the mozzarella just before serving.