Belgian Endive Gratin With Black Forest Ham And Green Garlic

• 2 tablespoons butter
• 4 tablespoons coarse fresh bread crumbs
• 4 tablespoons minced green garlic or 1 teaspoon minced regular garlic
• 2 large heads Belgian endive, cut in two
• 2 tablespoons extra virgin olive oil
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons heavy cream
• 2 ounces Black Forest ham, cut into 1/4-inch cubes (1/4 cup)
• 2 teaspoons lemon juice

1. Heat oven to 450.
2. Melt butter in a small skillet until foamy.
3. Add bread crumbs and saute until golden, about 5 minutes.
4. Stir in garlic and saute until fragrant, 10 seconds.
5. Remove from heat and set aside.
6. Rub endive with olive oil, sprinkle with salt and pepper and place cut-side down in a shallow baking dish.
7. Roast until spears are golden brown on bottom, 5 to 7 minutes.
8. Turn endive with tongs, add cream and ham, return to oven, and bake until cream has reduced to a glaze, 4 to 5 minutes more.
9. Sprinkle bread crumbs over endive, turning spears to coat.
10. Return to oven for 2 to 3 minutes.
11. Sprinkle with lemon juice.
12. Serve.

butter, bread crumbs, green garlic, endive, extra virgin olive oil, salt, freshly ground black pepper, heavy cream, black forest ham, lemon juice

Taken from cooking.nytimes.com/recipes/8171 (may not work)