Endive & Comté “Barquettes” Gratinées with Hazelnut–Date Butter + Quick Celery-Leaf Salad

Name: Endive & Comté “Barquettes” Gratinées with Hazelnut–Date Butter + Quick Celery-Leaf Salad
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 6 servings
Ingredients: 5 heads Belgian endive (tight, firm heads); 170 g Comté cheese, finely grated; 75 g Hazelnuts, toasted; 85 g Unsalted butter, softened; 80 g Pitted dates (Medjool preferred); 1 Shallot, minced; 0.5 tsp Smoked paprika; 1 tsp Dijon mustard; 1 tsp Lemon zest; 2 tbsp Lemon juice; 1 tsp Kosher salt; 0.5 tsp Black pepper; 3 tbsp Extra-virgin olive oil; 1 tbsp Rice vinegar or white wine vinegar; 2 cups Celery leaves (or tender inner celery), roughly torn; 0.5 cup Fennel fronds or flat-leaf parsley, roughly torn; 1 pinch Flaky salt; 1 Tbsp Water

These are my winter-gathering secret weapon: crisp endive leaves turned into little bistro boats, stuffed with a smoky-sweet hazelnut–date butter and showered with Comté until it bubbles and bronzes under the broiler. You get warm, melty, salty cheese against cool, bitter endive—then a quick dressed salad on the side to keep it bright and dangerously snackable with a glass of Jura white or Beaujolais.

Marguerite Lavigne

February 20, 2026

Prep: 25 minutes

Cook: 5 minutes

easy

appetizersalad

gratinéeendivewinter gatheringwine-friendly+1

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Ingredients

5 heads Belgian endive (tight, firm heads)(you’ll use the leaves as “boats”)
170 g Comté cheese, finely grated(about 1 1/2 cups; Gruyère also works)
75 g Hazelnuts, toasted(roughly chopped; plus extra for garnish if you’re feeling fancy)
85 g Unsalted butter, softened(6 Tbsp)
80 g Pitted dates (Medjool preferred)(about 6 large dates)
1 Shallot, minced(small)
0.5 tsp Smoked paprika(or piment d’Espelette for a cleaner heat)
1 tsp Dijon mustard
1 tsp Lemon zest(from 1 lemon)
2 tbsp Lemon juice(divided)
1 tsp Kosher salt(plus more to taste)
0.5 tsp Black pepper(freshly ground)
3 tbsp Extra-virgin olive oil(for the quick salad)
1 tbsp Rice vinegar or white wine vinegar(for the quick salad)
2 cups Celery leaves (or tender inner celery), roughly torn(the bright, green counterpoint)
0.5 cup Fennel fronds or flat-leaf parsley, roughly torn(optional but very California-bistro)
1 pinch Flaky salt(to finish)
1 Tbsp Water(to moisten dates while blending)

Instructions

1
Heat the broiler to high and set an oven rack about 6 inches from the flame/element. Line a sheet pan with foil (cheese will misbehave; let it).
5 min
Tip: If your broiler runs hot, use the middle rack and just broil a touch longer.
2
Prep the endive “boats”: separate 5 heads Belgian endive leaves, keeping the nicest spoon-shaped ones. Trim the tough little nub at the base of each leaf if needed. Arrange leaves in a single layer on the sheet pan, slightly overlapping is fine.
10 min
Tip: Choose medium-to-large leaves for stuffing; save tiny inner leaves for the salad if you like.
3
Make my hazelnut–date butter: in a food processor, blitz 80 g Pitted dates (Medjool preferred) with 1 Tbsp Water and 1 Shallot, minced until a thick paste forms. Add 85 g Unsalted butter, softened, 1 tsp Dijon mustard, 0.5 tsp Smoked paprika, 1 tsp Lemon zest, 1 Tbsp lemon juice, 1 tsp Kosher salt, and 0.5 tsp Black pepper. Pulse until smooth-ish (I like a little texture). Fold in 75 g Hazelnuts, toasted by hand.
8 min
Tip: No processor? Chop dates very fine and mash everything together with a fork—rustic and charming.
4
Stuff and cheese: spoon about 1 to 1 1/2 tsp of the date-hazelnut butter into each endive leaf. Top generously with 170 g Comté cheese, finely grated (don’t be shy; gratinée is the assignment).
10 min
Tip: Aim for a little mound of cheese—when it melts, it blankets the filling and clings to the endive like it was born there.
5
Gratinée under the broiler until the cheese is bubbling and deeply golden in spots, 2–4 minutes. Pull the tray and let it cool for 2 minutes so the cheese sets slightly (and doesn’t remove the roof of your mouth).
5 min
Tip: Watch like a hawk—broilers go from “Paris” to “campfire” fast.
6
While the endive boats broil, toss the quick salad: in a bowl whisk 3 tbsp Extra-virgin olive oil, 1 tbsp Rice vinegar or white wine vinegar, remaining 1 Tbsp lemon juice, a pinch of salt and pepper. Add 2 cups Celery leaves (or tender inner celery), roughly torn and 0.5 cup Fennel fronds or flat-leaf parsley, roughly torn; toss lightly and taste. It should be bright and a little sharp.
5 min
Tip: This salad is your palate reset—keep it crisp and unapologetically acidic.
7
Serve: plate the hot gratinée endive boats with the cool celery-leaf salad alongside. Finish everything with 1 pinch Flaky salt and, if you want, a few extra 75 g Hazelnuts, toasted.
2 min
Tip: Best eaten standing up in the kitchen with a glass of chilled Savagnin or a juicy Gamay—my favorite winter party posture.

Chef's Notes

This dish is basically my love letter to endive: bitter, crisp, and much more interesting than it gets credit for. The date-hazelnut butter is a little nod to the dried-fruit-and-nuts bowls that always appeared at my grandmother’s winter apéros—except I’ve gone full bistro and tucked it under Comté. If you’re prepping ahead: make the butter up to 3 days in advance, grate the cheese, and keep the endive wrapped in a towel in the fridge. Stuff and broil right before guests arrive so you get that melty, bronzed moment on cue.

Frequently Asked Questions

How long does Endive & Comté “Barquettes” Gratinées with Hazelnut–Date Butter + Quick Celery-Leaf Salad take to make?

Endive & Comté “Barquettes” Gratinées with Hazelnut–Date Butter + Quick Celery-Leaf Salad takes about 30 minutes total. That includes 25 minutes of prep and 5 minutes of cooking.

How many servings does this recipe make?

This recipe makes 6 servings.

What skill level is needed for Endive & Comté “Barquettes” Gratinées with Hazelnut–Date Butter + Quick Celery-Leaf Salad?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for Endive & Comté “Barquettes” Gratinées with Hazelnut–Date Butter + Quick Celery-Leaf Salad?

The main ingredients are: Belgian endive (tight, firm heads), Comté cheese, finely grated, Hazelnuts, toasted, Unsalted butter, softened, Pitted dates (Medjool preferred), Shallot, minced, Smoked paprika, Dijon mustard, Lemon zest, Lemon juice, Kosher salt, Black pepper, Extra-virgin olive oil, Rice vinegar or white wine vinegar, Celery leaves (or tender inner celery), roughly torn, Fennel fronds or flat-leaf parsley, roughly torn, Flaky salt, Water.

What type of meal is Endive & Comté “Barquettes” Gratinées with Hazelnut–Date Butter + Quick Celery-Leaf Salad?

Endive & Comté “Barquettes” Gratinées with Hazelnut–Date Butter + Quick Celery-Leaf Salad is categorized as: appetizer, salad.

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