Belgian Endive recipe

Belgian Endive

Have you heard of the Belgian Endive? This unique snack recipe is for all those Eagles fans out there. It comes from a brewery in Easton Pennsylvania about 45 minutes north of Philadelphia called Weyerbacher Brewing Company, founded in 1995 by an avid home brewer and has grown from there.



3 1/2 cups water

3/4 cup Weyerbacher Merry Monks or similar golden Belgian Ale

2 tablespoons apple cider vinegar

1 teaspoon salt

6 heads Belgian white endive

4 ounces sliced Gruyére, cut into 12 strips

6 slices of prosciutto


  • Preheat the oven to 400ºF.
  • Bring the water, beer, and vinegar to a simmer. Add the endive and let it simmer for 4-6 minutes until tender. Drain and let cool.
  • Cut the head in half lengthwise and salt and pepper to taste.
  • Lay the cheese on each half of the endive and wrap them with prosciutto.
  • Bake for 10 minutes and serve warm.


This recipe obviously pairs well with Merry Monks by Weyerbacher Brewing Company. The Belgian-style Tripel is a dark, yellowish gold color with a small delicate head. It is full of flavor with hints of spice, banana, and pear. It is nicely balanced, with a bit of a dry finish. It is a little sweet for a tripel, but it is pretty tasty.


This unique snack, when paired with a similarly unique brew, is sure to keep things interesting.


Please Drink Responsibly and #FlyEaglesFly




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