Creamy Endive and Prosciutto Bake with Walnut Crumble

Prepare the Endives

1. 1Preheat your oven to 375°F (190°C).
2. 2Core the endives at the base to reduce bitterness. Cut larger endives in half lengthwise if desired. Bring a pot of lightly salted water to a boil.
3. 3Add the endives to the boiling water and blanch for about 5-7 minutes, until slightly tender but still firm. Drain well and gently squeeze out excess water using paper towels or a clean kitchen towel.

Assemble the Bake

1. 1Melt 2 tablespoons of butter in a saucepan over medium heat. Whisk in the heavy cream and grated Parmesan cheese. Season with salt, pepper, and freshly grated nutmeg. Cook, stirring occasionally, until the sauce slightly thickens, about 3-5 minutes.
2. 2Wrap each blanched endive with a slice of prosciutto.
3. 3Arrange the wrapped endives in a single layer in a lightly greased baking dish.
4. 4Pour the creamy sauce evenly over the endives.

Make the Crumble Topping

1. 1In a small bowl, combine the chopped walnuts, breadcrumbs, and 1 tablespoon of melted butter. Mix until well combined.
2. 2Sprinkle the walnut crumble evenly over the creamy endives in the baking dish.

Bake and Serve

1. 1Bake for 25-30 minutes, or until the topping is golden brown and bubbly. If the topping browns too quickly, you can loosely cover it with foil.
2. 2Remove from oven and let stand for a few minutes before serving. Serve hot as a side or a light main course.