Whipped Cheese Endive Spears with Crispy Prosciutto and Pickled Peppers

Deselect All

2 small jalapeno peppers, thinly sliced

1/4 cup distilled white vinegar 

2 teaspoons sugar 

1 clove garlic, smashed 

Kosher salt and freshly ground black pepper 

2 thin slices prosciutto 

2 medium Belgian endives 

4 ounces goat cheese, at room temperature 

2 ounces cream cheese, at room temperature 

2 tablespoons chopped fresh flat-leaf parsley 

1 tablespoon chopped fresh chives 

1/2 teaspoon finely grated lemon zest