Chargrilled Cheeses with Endive and Wild Honeycomb


RECIPE AND FOOD PREPARATION BY SARAH GLOVER • PHOTOGRAPHY BY LUISA BRIMBLE
 

Equipment
Cast-iron chargrill pan

Feeds 6

 

INGREDIENTS

2 endives, quartered lengthways
250g haloumi, sliced
200g mozzarella, sliced
2 x 200g rounds of soft cheese, such as brie or camembert
honeycomb
grilled bread or baguette


DIRECTIONS

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.

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:

Stoneleigh Wild Valley Sauvignon Blanc.

 


This story was created and photographed in partnership with Stoneleigh.