FRIJE

Instructions

• 1.   1. In a sauté pan, sauté the bacon, add the leek, then the endives, season with salt and sugar.
• 2.   2. Cover the sauté pan and cook over medium heat for about 10 minutes (the endives will become translucent).
• 3.   3. Meanwhile, cut the half Reblochon cheese (resisting the temptation to eat it immediately... even if it's runny!) into two quarters, then cut these quarters in half, but this time in the thickness direction, you will get 4 half quarters. I keep the rind, but you can also scrape it a little.
• 4.   4. Spread the vegetables in one or more ovenproof dishes (that will go on the table) and place the half quarters of Reblochon cheese on top (rind side up).
• 5.   5. Bake in the oven for 10 minutes at 200-220°C until the cheese is melted and bubbly. Serve hot. This dish can be reheated at low temperature in the oven.

Nutritional information *