fresh habanero pepper
extra virgin olive oil
To prepare the bruschetta with baked endives and habanero pepper, first wash carefully and cut lengthwise into wedges the endives.
Arrange the endives in a pan lined with baking paper lightly greased with olive oil, then season with salt and brush with more olive oil. Heat oven to 180 °C and bake for about 15 minutes.
Cut the bread for bruschetta into thick slices (about 1.5-2 cm) and toast it on the grill or oven. Rub garlic and habanero pepper on the bread, then season with a pinch of salt and a drizzle of olive oil. Arrange the baked endives on the bread. Serve the bruschetta con insalata belga al forno e peperoncino habanero piping hot, just ready.