A fun take on the classic wedge salad, these endive bites are crisp, fresh, and perfect for entertaining. Sweet tomato jam, crispy pancetta, creamy blue cheese, and fresh basil come together for an easy appetizer that's always a crowd favorite. If you can't find endive, romaine hearts or radicchio work well too.
Ingredients
Serves 8 · tap what you already have
- 4 heads endive, quartered
- 8 oz pancetta, diced
- 1 cup tomato jam (recipe below)
- 4 oz Pt. Reyes blue cheese, crumbled (feel free to swap to goat or even Swiss cubes if you prefer)
- ½ bunch basil, torn
- For the tomato jam (makes about 2 cups)
- 2 lbs cherry tomatoes, halved
- 1 medium shallot, finely diced
- 2 cloves garlic, minced
- ¼ cup apple cider vinegar
- ¼ cup brown sugar
- 1 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tbsp chopped fresh basil
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Preparation
12 steps
Step 1
Cook pancetta in a skillet over medium heat until crisp. Drain on paper towels.
Step 2
Arrange endive leaves on a platter.
Step 3
Spoon tomato jam into the leaves.
Step 4
Top with pancetta, basil, and crumbled cheese.
Step 5
Serve immediately.
Step 6 · Tomato jam
Heat olive oil in a saucepan over medium heat.
Step 7 · Tomato jam
Add shallot and cook until softened, about 3–4 minutes.
Step 8 · Tomato jam
Add garlic and cook for 30 seconds.
Step 9 · Tomato jam
Add tomatoes, vinegar, brown sugar, salt, and pepper.
Step 10 · Tomato jam
Bring to a simmer and cook for 30–40 minutes, stirring occasionally, until thick and jammy.
Step 11 · Tomato jam
Remove from heat and stir in basil if using.
Step 12 · Tomato jam
Cool completely before serving.
The jam can be made up to 5 days ahead and stored in the refrigerator.
