Endives with Ibérico ham and cream cheese

Ingredients

• 4 endives
• 8 slices of Pata Negra Ibérico Ham
• 3.5 oz of sweet Gorgonzola Cheese
• 3 Table spoons of heavy cream
• Extra Virgin Olive Oil
• Oregano or Thyme
• Salt

How to prepare

1. Inspect and discard any bruised endive’s or wilted outer leaves, and then cut off a thin slice from the root end to remove the usually discolored surface portion of the stem.
2. Rinse the endives under cold running water and then shake off the moisture.
3. Boil the endives for 15 minutes and then allow them cool down by placing them in a paper towel.
4. While the endives are cooling down, put the Gorgonzola cheese and the heavy cream in a heated pan. When you notice that they start to boil, lower the heat and leave on the stove for 5 minutes, stirring every once in a while until it is completely mixed.
5. Cut each endive in four-pieces lengthwise and place them in a heated pan with olive oil until they are lightly brown.
6. Wrap each endive with the Ibérico Ham and place in the serving plate.
7. Mix some oregano and/or thyme with 4 tablespoons of Extra Virgin Olive Oil and pour it over the endives.
8. Add some salt to taste and finish by placing the Gorgonzola cheese over the top.