* About 2 cups packed torn sourdough (or ciabatta)
bread pieces * 5 tablespoons olive oil, divided * 6 white or red (or a combination
of the two) heads
of endive, root ends trimmed off, and sliced lengthwise in half * 1 tbsp butter, preferably organic and pastured * 1 tbsp fresh thyme leaves, plus a few sprigs for scattering over the finished dish *
Small handful of fresh parsley, chopped, plus more for garnish (optional) * About 10 (feel free to use a few more if they are very small and you love them) anchovy fillets (optional) * Sea salt and freshly ground black p
Small handful
of fresh parsley, chopped, plus more for garnish (optional) * About 10 (feel free to use a few more if they are
very small and you love them) anchovy fillets (optional) * Sea salt and freshly ground black p
small and you love them) anchovy fillets (optional) * Sea salt and freshly ground black pepper