- 1 head Belgian endive
- 8-10 slices Parma ham
- 4 pickled, grilled peppers (Piquillo)
- 100 g Castello® Aged Havarti
- 1 green chili (jalapeño)
- Fresh oregano
Endive with Parma ham, grilled peppers and Aged Havarti
Remove the base of the endive and carefully separate into spears to create small bowl. In the Endive leaves place slices of Parma ham and thinly sliced grilled peppers. Break the Aged Havarti into coarse bits and sprinkle on top. Finish with thin slices of chili and fresh oregano.