In this step-by-step recipe, I will show you how to turn humble, bittersweet endives into a stunning centerpiece worthy of a dinner party. This isn’t just a side dish—it’s an event. Think of the classic apple tarte Tatin, all caramelized glory and upside-down charm. Now reimagine it through a savory lens: pale, sleek Belgian endive, slowly transformed in a pan until its edges cling to a deep caramel. That sharp, initial bitterness softens and mellows, reborn into something rich, complex, and deeply satisfying. But we’re going further still. We won’t just flip it onto a plate. We’ll carefully layer these golden endives with a whisper of nutty, melted cheese, then mold them into a compact, elegant cylinder—a savory log of alternating ivory and amber. This architectural creation is then presented proudly upon a crisp, buttery crust, ready to be sliced into stunning portions that reveal the beautiful spiral within. It’s a dish that marries simplicity of technique with dramatic presentation. So, if you’re ready to create something truly impressive, something that balances subtle sweetness with savory depth and visual elegance… Let’s get started.
