Preheat oven to 400F.
In a shallow, heavy-bottomed pan, combine the endive, orange juice, honey, and raisins and simmer over low heat until the liquid has reduced by half and the endive is very tender, about 30 minutes. Drain the endive, season with salt and pepper, and set aside to cool.
Place the slices of bread on a baking sheet and toast until golden brown, about 5-7 minutes. Remove and allow to cool.
Using a spoon or butter knife, spread the 'nduja on the toasted bread.
Place the braised endive on a serving platter then place the bruschetta on top. In a mixing bowl, combine the julienned endive, parsley, lemon juice, olive oil, salt and pepper to taste. Toss the ingredients and place on top of the bruschetta. Drizzle with olive oil and enjoy!