Blt On Endive Recipe

Trim the base of each Belgian endive just enough to remove any discolored leaves, keeping the head intact so leaves remain connected. Separate the outer 3–4 large leaves from each head to form boats (you should have about 24–32 leaves). Rinse gently and pat dry with paper towels.

In a small bowl combine lemon juice, 1/2 tsp sea salt and 1/4 tsp black pepper. Lightly brush or drizzle the lemon seasoning over the concave side of each endive leaf. Set the leaves on a platter, tip side down, ready for filling.

Cook bacon

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. Arrange bacon in a single layer on the rack. For regular crispy bacon, bake 15–20 minutes until crisp and browned; for chewier bacon, reduce time by a few minutes. For maple glazed bacon: in the last 3 minutes of cooking, brush bacon lightly with 1 tablespoon maple syrup and return to oven until sticky and caramelized. Remove bacon and transfer to a paper towel-lined plate to drain. When cool, chop each slice into 1/2–3/4 inch pieces (you should have about 1 1/4 cups chopped bacon).

Halve or quarter the cherry tomatoes depending on size so pieces are roughly 1/4–1/2 inch. Place in a bowl and season lightly with a pinch of salt and a tiny grind of black pepper.

Finely chop the fresh chives (reserve a pinch for finishing). If using microgreens or baby arugula, pat dry and set aside to garnish finished boats.

In a small bowl whisk together 1/2 cup mayonnaise, 1 tsp Dijon mustard, minced garlic clove, 1/2 tsp lemon zest, 1/4 tsp smoked paprika, 1/4 tsp salt and 1/8 tsp black pepper until smooth. Taste and adjust salt or lemon to preference. If you prefer a thinner drizzle, stir in 1–2 teaspoons of water or lemon juice to loosen.

Spoon a small amount (about 1/2 tsp) of the aioli into the base of each prepared endive leaf to anchor the filling.

Top each aioli-lined leaf with a few pieces of chopped bacon (about 1 tablespoon), then add 3–4 tomato pieces per leaf. Sprinkle with chopped chives.

If using, tuck a few microgreens or a small arugula leaf into each boat for color and peppery contrast.

Arrange the BLT endive boats on a serving platter. Finish with a light dusting of smoked paprika and the reserved chives. Serve immediately so the endive remains crisp.