Grilled Belgian Chicory: Crispy Bacon Wrapped | Arteflame

Introduction

There is a unique kind of magic that happens when slightly bitter greens meet the savory richness of rendered fat. The first time I threw Belgian Chicory on the grill, the transformation blew me away. The harshness fades, replaced by a caramelized sweetness, while the bacon creates a smoky, salty armor that is utterly irresistible. It is a rustic, comforting bite that feels perfect for a crisp evening outdoors, bringing a touch of European elegance to your backyard barbecue.

Why This Recipe Works

This dish is the definition of high-reward, low-effort cooking. While it is a classic European comfort food, preparing it on the Arteflame grill elevates it entirely. The flat-top plancha provides an even, consistent sear that oven-roasting often lacks, ensuring the bacon crisps up beautifully without dangerous flare-ups. It balances the earthy depth of the endive with the aromatic warmth of nutmeg, creating a sophisticated appetizer that looks impressive but is incredibly forgiving to cook.

Chef’s Tips

• Mind the Gap: Don't wrap the bacon too thickly where it overlaps. A single layer ensures the fat renders out completely, leaving you with a crunch rather than a chewy bite.
• Heat Control: Utilize the medium heat zone of your plancha. You want to cook the chicory through gently while the bacon browns, rather than scorching the outside while the inside stays raw.

Simple Swaps

If you need a lighter option, thin slices of prosciutto crisp up faster and offer a delicate crunch. For a vegetarian twist, try wrapping the chicory in thin strips of seasoned eggplant or zucchini to mimic that savory outer layer.

Ingredients

• 4 heads of Belgian Chicory (Endives)
• 8 slices of high-quality bacon (streaky bacon works best)
• 2 tbsp olive oil (for brushing)
• 1 tsp ground nutmeg
• Freshly cracked black pepper (to taste)
• Fresh parsley, chopped (for garnish)
• Optional: A squeeze of lemon juice

Instructions

Step 1: Prep the Chicory

1. Begin by firing up your Arteflame grill. You want to aim for a medium heat zone on the flat cooktop (plancha).
2. While the grill heats up, wash the Belgian chicory heads thoroughly and pat them dry. Remove any wilted outer leaves.
3. Cut the hard bottom end off the chicory stems. If the heads are particularly large, you can slice them in half lengthwise; otherwise, leave them whole to retain moisture.

Step 2: Season and Wrap

1. Lightly brush the chicory with a small amount of olive oil. This helps the seasoning stick and the cooking process start.
2. Dust the chicory generously with ground nutmeg and freshly cracked black pepper. Avoid adding extra salt, as the bacon will provide plenty of salinity.
3. Take a slice of bacon and wrap it tightly around the chicory head in a spiral motion. If the chicory is large, use two slices to ensure full coverage. Secure with a toothpick if necessary, though the bacon usually adheres as it cooks.

Step 3: Grill to Perfection

1. Place the bacon-wrapped chicory directly onto the flat steel cooktop of your Arteflame. Do not place them directly over the open center fire, as the bacon grease may cause unwanted flare-ups.
2. Allow them to sear for about 3-4 minutes per side. Use tongs to rotate them regularly, ensuring the bacon renders its fat and turns a crispy golden brown on all sides.
3. Continue grilling until the chicory feels tender when pierced with a knife, usually taking about 15 to 20 minutes total depending on thickness.

Step 4: Garnish and Serve

1. Once the bacon is crispy and the chicory is tender, remove them from the grill.
2. Sprinkle with fresh chopped parsley for a pop of color and freshness.
3. Serve immediately while hot to enjoy the contrast between the crisp exterior and soft interior.

Tips

To master this dish, managing the bitterness of the chicory is key. If you find endives to be too bitter for your taste, you can briefly blanch them in salted boiling water for 2-3 minutes before wrapping them in bacon. However, grilling them slowly on the Arteflame usually caramelizes enough natural sugars to balance the flavor profile without blanching. When selecting your ingredients, opt for bacon slices that are not too thick; thin or medium-cut bacon wraps easier and crisps up faster, ensuring the vegetable inside doesn't overcook before the meat is done.

Furthermore, utilize the heat zones of your grill. Start the wrapped chicory closer to the center to get a quick sear on the bacon, then move them to the outer edge of the plancha to roast gently. This technique allows the heat to penetrate to the core of the chicory, ensuring it becomes buttery and soft without burning the bacon exterior.

Variations

While the classic recipe is timeless, there are several ways to tweak this dish to suit your palate or dietary preferences. These variations keep the core identity of the dish while introducing exciting new flavor profiles. Here are a few favorite twists to try at your next barbecue:

• Cheesy Delight: Sprinkle grated Gruyère or Parmesan cheese over the chicory during the last 2 minutes of grilling, allowing it to melt into a golden crust.
• Sweet Glaze: Brush the bacon with a mixture of maple syrup or honey and Dijon mustard halfway through grilling for a sweet and savory finish.
• The French Twist: Use slices of cured ham (like Prosciutto or Jambon de Bayonne) instead of bacon for a lighter, crispier texture.
• Herb Infusion: Tuck a sprig of fresh thyme or rosemary inside the bacon wrap against the chicory for an aromatic herbal infusion.
• Spicy Kick: Dust the chicory with a pinch of cayenne pepper or smoked paprika before wrapping to add a subtle heat that cuts through the fat.

Best pairings

Grilled Belgian Chicory Wrapped in Bacon is a versatile dish that straddles the line between a heavy appetizer and a robust side dish. Because of its intense savory and slightly bitter notes, it pairs exceptionally well with rich proteins. It is the perfect companion to a grilled ribeye steak or a pork chop, as the bitterness of the greens helps cleanse the palate between bites of fatty meat. For a lighter meal, serve it alongside grilled white fish or roasted chicken.

Regarding beverages, you want something that can stand up to the smokiness of the bacon. A full-bodied white wine, such as an oaked Chardonnay, complements the creamy texture of the cooked chicory perfectly. Alternatively, a Belgian beer, like a Blonde Ale or a Tripel, pays homage to the dish's roots and offers a refreshing counterpoint to the salty bacon.

Conclusion

Recreating this classic recipe on the Arteflame grill brings a new dimension of flavor that traditional oven roasting simply cannot match. The combination of the smoky sear from the plancha, the salty crunch of the bacon, and the tender, earthy chicory creates a symphony of textures and tastes that is sure to impress any guest. It is a dish that celebrates the simplicity of high-quality ingredients and the joy of outdoor cooking.

Whether you are a seasoned pitmaster or new to the world of flat-top grilling, this Grilled Belgian Chicory Wrapped in Bacon recipe is a foolproof winner. It requires minimal prep but delivers restaurant-quality results. So, next time you light up the grill, throw on some endives and discover why this European classic deserves a permanent spot in your barbecue repertoire.