Crispy Dutch Bacon-Wrapped Endives: An Arteflame Grill Special

There is something undeniably sophisticated yet comfortably rustic about Belgian endives. In the Netherlands, this vegetable is a household staple, often braised and smothered in creamy cheese sauces. However, when you bring this ingredient to the Arteflame grill, it transforms entirely. The intense heat of the plancha sears the leaves, caramelizing their natural sugars and tempering their characteristic bitterness with a smoky, savory depth.

This recipe for Dutch Crispy Bacon-Wrapped Endives is the ultimate fusion of European tradition and American open-fire cooking. The salty, fatty richness of the bacon renders down perfectly on the flat cooktop, crisping up around the tender steamed endive heart. It is an appetizer that looks elegant on a serving platter but requires minimal effort to execute. Whether you are hosting a summer barbecue or a cozy winter grilling session, this dish delivers a textural contrast—crunchy, soft, salty, and slightly sweet—that will have your guests reaching for seconds before you even sit down.

Ingredients

• 4 large heads of Belgian Endive (fresh and firm)
• 8 to 12 slices of high-quality Bacon (thin strips work best for wrapping)
• 2 tablespoons Olive Oil or melted Butter (for brushing)
• 1 teaspoon Fresh Lemon Juice
• Sea Salt and Freshly Ground Black Pepper (to taste)
• Fresh Parsley or Chives (for garnish)
• Optional: A pinch of Nutmeg (for a traditional Dutch touch)

Instructions

Step 1: Fire Up the Arteflame

1. Start by building a medium fire in the center of your Arteflame grill.
2. Allow the flat steel cooktop to heat up evenly. You want a medium-high heat zone, not the scorching center, so the bacon can crisp slowly without burning before the endive warms through.
3. Wipe the cooktop with a little oil to season the grilling surface.

Step 2: Prepare the Endives

1. Rinse the endives thoroughly under cold water and pat them completely dry with a paper towel.
2. Trim the bottom root end slightly, but leave enough intact so the leaves stay together.
3. Cut each endive in half lengthwise. If the core looks very thick, you can cut a small wedge out of the bottom to ensure tenderness, but do not remove it entirely.
4. Brush the cut sides lightly with olive oil and drizzle with the lemon juice to prevent discoloration and add brightness.

Step 3: Wrap and Season

1. Season the endive halves lightly with pepper and a pinch of nutmeg if using. Go easy on the salt, as the bacon is already salty.
2. Take a slice of bacon and wrap it tightly around each endive half, securing the leaves. If your bacon slices are short, use two per endive half.
3. Ensure the ends of the bacon are tucked underneath or positioned so they will be the first part to hit the grill, sealing them shut.

Step 4: Grill to Perfection

1. Place the wrapped endives on the flat cooktop of the Arteflame, placing the loose bacon end down first to seal it.
2. Grill for approximately 4 to 5 minutes per side. Rotate them occasionally to ensure the bacon renders evenly and becomes golden brown and crispy on all sides.
3. Move them closer to the fire if you need more crispiness, or further out to the cool zone if the bacon is cooking too fast compared to the vegetable.
4. Remove when the endives are tender (pierce easily with a knife) and the bacon is crispy. Garnish with fresh herbs and serve immediately.

Tips

Mastering endives on the grill requires managing the delicate balance between the vegetable's moisture and the bacon's fat rendering. The biggest challenge with endives is their potential bitterness. To counteract this, ensure you get a deep, dark caramelization on the cut side of the vegetable; the Maillard reaction creates sweetness that balances the flavor profile perfectly. If you find raw endives too bitter, you can blanch them in boiling water for two minutes and pat them dry before wrapping them in bacon, though the Arteflame's high heat usually cooks them through sufficiently.

Furthermore, utilize the different heat zones of your Arteflame. Start the endives on a hotter part of the ring to sear the bacon quickly, then move them to the outer edge to let the endive soften without burning the meat. If you are worried about the bacon unraveling, you can secure it with a soaked toothpick, but placing the seam-side down first usually does the trick. Always choose endives that have tight, yellow leaf tips; green tips indicate they have been exposed to light and will be far more bitter.

Variations

While the classic bacon and endive pairing is timeless, you can easily customize this recipe to suit different palates or dietary needs. The neutral profile of the endive makes it a fantastic canvas for various flavor profiles, from sweet glazes to sharp cheeses. Here are a few ways to mix things up:

• Cheesy Delight: Sprinkle grated Gruyère or Gouda cheese over the endives during the last minute of grilling, covering them with a basting dome to melt the cheese.
• Sweet & Savory: Brush the bacon with a little maple syrup or honey halfway through the grilling process for a candied bacon finish.
• Italian Twist: Swap the bacon for Prosciutto di Parma. Because prosciutto is thinner and leaner, grill for a shorter time on lower heat to crisp it up without burning.
• Vegetarian Option: Skip the meat and wrap the endives in thin slices of zucchini or eggplant, marinated in soy sauce and smoked paprika to mimic the savory depth.
• Spicy Kick: Dust the bacon with cayenne pepper or chili flakes before wrapping for a heat that cuts through the richness.

Best pairings

These crispy bacon-wrapped endives are versatile enough to serve as a standalone appetizer or a side dish to a grander meal. Their rich, salty, and slightly bitter profile calls for beverages and main courses that can cut through the fat or complement the earthiness. For drinks, a crisp, dry white wine like a Sauvignon Blanc or a Pinot Grigio works wonders, as the acidity cleanses the palate between bites. Alternatively, a Belgian blonde ale creates a fantastic regional pairing.

If you are serving this as a side dish, it pairs beautifully with grilled steak, particularly cuts like ribeye or flank steak, where the bitterness of the endive balances the heavy meat. It also complements roasted chicken or pork chops exceptionally well. To round out the meal, serve alongside a fresh, acidic salad—perhaps an apple and walnut salad with a vinaigrette dressing—to provide a fresh counterpoint to the savory, warm endives.

Conclusion

Cooking Dutch Crispy Bacon-Wrapped Endives on the Arteflame is more than just preparing a meal; it is an experience in flavor balancing and texture management. This recipe takes a humble, often misunderstood vegetable and elevates it into a crowd-pleasing delicacy that feels gourmet yet remains incredibly simple to prepare. The smoky infusion from the wood fire adds a layer of complexity that you simply cannot achieve in a standard kitchen oven.

Whether you are a seasoned grill master looking for a new keto-friendly appetizer or a beginner wanting to impress guests with something unique, this recipe is a guaranteed winner. The combination of sizzling bacon, tender chicory, and the social atmosphere of cooking around the Arteflame makes this dish a memorable addition to your culinary repertoire. Fire up the grill, wrap your endives, and enjoy the savory crunch of this Dutch classic.