Boil five large firm endives in salted water. Then cut them in half lengthwise and place them on a cloth. When they are dry, roll each of them with a slice of San Daniele Prosciutto.
Arrange the endive and prosciutto rolls in a buttered pan, and top with the Fontina cheese. Broil the dish for a few moments or bake in the oven until the cheese is melted. Serve immediately.
