Chargrilled Cheeses with Endive and Wild Honeycomb
RECIPE AND FOOD PREPARATION BY SARAH GLOVER • PHOTOGRAPHY BY LUISA BRIMBLE
2 endives, quartered lengthways
250 g haloumi, sliced
200 g mozzarella, sliced
2 x 200 g rounds of soft cheese, such as brie or camembert
grilled bread or baguette
Cast-iron chargrill pan
1: Light your fire 30 minutes before you are ready to cook and let it burn down until you obtain a low heat.
Place a cast-iron chargrill pan on the fire so it gets nice and hot (you can also use a cast-iron frying pan). Place the endive in the pan and cook for about 5 minutes, letting it get some good char lines. Add the cheeses and cook until golden and starting to melt. Flip the haloumi and mozzarella – don’t turn the soft cheese over as it will fall apart.
2: Once the cheeses are cooked and the endives are charred, break the honeycomb into pieces and arrange on top. Serve with grilled bread.
Drink of choice: