Barchetta Endivia Belga E Taleggio (Endive & Taleggio Boats) Recipe

Roasted peppers are available commercially in 313 mL jar (Unico brand) Carefully remove endive leaves: rinse and dry carefully.

Salmon boats: Place a slice of salmon on the endive leaf, enough to sit in the (endive) "boat". Remove the outer skin of the taleggio and leave half the cheese for the second combination. Gently blend the cheese with the fennel leaves. Drizzle a little extra virgin olive oil on the salmon and grind a couple of turn of pepper. Place a spoonful of taleggio on top and serve.

Bresaola boats: Place a slice of bresaola or prosciutto on the endive. Place a strip of roasted red pepper on top, drizzle with extra virgin olive oil and sprinkle with chopped parsley. Gently mix the sun-dried tomatoes into the cheese. Place a spoonful on top of the "boat"(endive) and serve. If unable to locate Taleggio cheese use goat''s cheese. Takes 20 minutes to prepare

Things You'll Need

  • 4 Belgian endive heads
  • 1/2lb Taleggio cheese; room temp
  • 1/4lb BC Smoked Salmon; thin slice
  • 15 Prosciutto or bresaola
  • -cured beef slices
  • 2tb Fennel leaves; finely chop
  • 2tb Parsley; fresh, fine chop
  • 1tb Sun-dried tomatoes; pureed
  • 313ml Roasted peppers; cut in
  • -thin strips
  • Fresh ground black pepper
  • Extra virgin olive oil

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