There is nothing, repeat, NOTHING wrong with eating a wheel of Epoisses, room temp, with a baguette. That sounds great. You can even watch this video of someone doing exactly that.

But if you are looking to try something a little different with the creamy and stinky French classic, this is for you.

The bitterness of the endive is balanced by the fattiness of the cheese and the sweetness of the golden raisins and the honey drizzle at the end. It makes a hearty side dish on a cold night. And you only need half the wheel for the recipe, leaving you the other half to eat with that baguette.

Baked Belgian Endive with Epoisses and Golden Raisins

BREADCRUMB TOPPING

• 4 ounces Italian bread (about ⅓ of a field&fire loaf)
• ¼ cup chopped parsley
• 2 tablespoons EVOO
• 1 teaspoon crushed red pepper flakes
• ½ teaspoon black pepper
• 1 tablespoon La Quercia Pesto Bianco lardo spread* /

ENDIVE

• 2 tablespoons unsalted butter
• 2 Belgian endives, sliced in half, lengthwise
• 2 garlic cloves, minced
• 1 cup sweet Riesling
• ½ cup golden raisins – about .15 pounds
• 2 teaspoons kosher salt, divided
• ½ wheel Epoisses or 4 ounces a washed-rind cheese
• 2 tablespoons chopped parsley
• 2 teaspoons honey

*If you are needing to keep this dish vegetarian, omit the Pesto Bianco and add ½ teaspoon of salt to the breadcrumb mixture instead.

Preheat the oven to 350℉.

Slice the outer crust off the bread and tear into small pieces. Combine the bread, parsley, olive oil, crushed red pepper and black pepper in a cast iron skillet over medium heat. Toss together with a wooden spoon and cook until brown and toasty, around 8 minutes. Halfway through, add the Pesto Bianco. Transfer to a plate and let cool. Wipe out the skillet and return to medium heat.

Add the butter to the skillet. Once foamy, add the endive, cut-side down. Let the underside develop some color, about 5 minutes. Remove from the pan and set on a cutting board. Sprinkle 1 tsp of the salt on the cut-side of the endive, getting in between the leaves.

Add the minced garlic to the remaining butter and let cook for 1 minute. Be careful not to burn the garlic, adding a splash of olive oil if the pan seems too dry. Add the wine and raisins to the skillet and scrape up any brown bits from the bottom of the pan. Add the remaining teaspoon of salt and return the endive to the skillet, cut side up.

Place the skillet in the preheated oven and bake for 15 minutes. Remove from oven and set to broil. Slice the Epoisses into 4 pieces. Top each endive half with a piece of the cheese and the bread crumb topping. Set back in the oven and broil until melty and golden, about 2 minutes.

Let cool slightly and top with chopped parsley and a light drizzle of honey. Serve with sauce and raisins spooned on top.