Halve the chicory bushes lengthways, rinse under cold running water, allow to drain and cut out the stalk in a wedge shape, the leaves should still stick together. Wash the tomatoes, cut out the stalk in a cone shape, cut into slices about ½ cm thick.
Preheat the oven to 180 ° C.
Place the chicory halves close together in a baking dish (approx. 20x30x5 cm) with the cut surface facing upwards, alternating with the tip at the end of the root. Sprinkle with salt, pepper from the mill and plenty of sweet paprika powder and sprinkle each half of the chicory with 1 teaspoon of olive oil. Place the tomato slices on the chicory halves like roof tiles. Sprinkle them evenly with a few pinches of sugar as well as with salt, pepper and a generous amount of paprika powder and drizzle with a little olive oil.
Braise in the preheated oven for 30 minutes.
In the meantime, peel, wash and finely dice the onions. Finely dice the ham slices as well. Coarsely grate the cheese.
In a bowl with a spoon, mix the cheese, diced ham and onion, breadcrumbs / breadcrumbs, 2 teaspoons of sweet paprika and plenty of freshly ground pepper dry and thoroughly. Then add 3 tablespoons of olive oil, stir. Let it steep for a few minutes at a time and stir again and again until free of lumps.
Spread the cheese and ham mixture on the chicory and tomatoes after 30 minutes. Increase the oven temperature to 220 ° C and bake for another 10-15 minutes until the surface is golden brown and crispy.
I also serve fresh, crispy baguette or ciabatta or small wholemeal rolls.
Also suitable as a warm starter, as a light main course or as a side dish to fish and meat. Also very tasty with pasta and cereals such as rice, millet, bulgur, etc.
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