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1
Heat a grill pan to medium high.
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2
Turn on the broiler and place a rack at least 10 inches from the heat.
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3
In a blender, combine the garlic, lemon juice, a little salt, and the parsley.
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4
Turn the blender on the puree setting.
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5
Stream the EVOO into the blender and puree the dressing until smooth and emulsified.
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6
Trim the endives of tough ends and peel away any dry or badly scarred outer leaves.
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7
Place the endives in a shallow dish and pour the dressing over them.
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8
Turn them in the dressing to coat them evenly.
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9
Place on the hot grill pan and gently cook the endives for 6 to 7 minutes, until tender, turning frequently.
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10
Lightly toast the bread under the broiler on each side and remove.
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11
Cut the bread corner to corner to make 16 triangles.
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12
Trim the ends off the logs of cheese and cut each log into 8 disks.
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13
(Cut across the middle of each log, then keep halving the sections until you have 16 equal disks from the 2 logs.)
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14
Scatter the Herbes de Provence onto the cutting board.
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15
Gently turn each disk of cheese in the dried herbs and situate a disk on each toast.
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16
Return the toasts to the oven and broil for 2 to 3 minutes to warm the cheese through and darken the toast to a light, even golden brown.
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17
Remove the endives 3 at a time to a plate.
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18
Carefully halve them lengthwise with a small sharp knife and fan the halved grilled endives across the plate.
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19
Add 4 triangles of toast with warm goat cheese to the same plate and serve.
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20
Repeat with the remaining portions.
