Baked Endive With Breadcrumb and Prosciutto Crust

• 2 tablespoons olive oil
• 4 heads endive, trimmed
• 23 cup vegetable stock
• 1 ounce fresh breadcrumb
• 1 tablespoon fresh parsley, chopped
• 1 garlic clove, minced
• 2 teaspoons lemon zest, grated
• 3 slices prosciutto
• salt and pepper

1. Preheat the oven to 375F.
2. Heat 1 tbs of the oil in a frying pan, add the endive heads and brown all over.
3. Remove from the pan and arrange in a gratin dish into which they fit snugly.
4. Heat the stock in a small pan and pour over the endive.
5. Season, cover with foil and cook on the middle shelf of the oven for 20 minutes.
6. Meanwhile, combine the breadcrumbs, parsley, garlic, lemon zest and remaining oil in a bowl.
7. Chop the prosciutto into small pieces, add to the bowl and season.
8. When the endive has cook for 20 mins, scatter the breadcrumb mixture over them and continue to cook, uncovered for 25-30 mins, until tender and the topping is golden.
9. Serve immediately.

olive oil, endive, vegetable stock, fresh breadcrumb, fresh parsley, garlic, lemon zest, salt

Taken from www.food.com/recipe/baked-endive-with-breadcrumb-and-prosciutto-crust-410546 (may not work)