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Barchetta Endivia Belga E Taleggio (Endive & Taleggio Boats)

Barchetta Endivia Belga E Taleggio (Endive & Taleggio Boats) is built on Belgian Endive Heads, Taleggio Cheese Room Temp, Bc Smoked Salmon Thin Slice, Prosciutto Or Bresaola Cured Beef Slices, and Fennel Leaves Finely Chop. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 4
• 1/2 lb
• 1/4 lb
• 15
• 2 tbsp
• 2 tbsp
• 1 tbsp
• 313
• to taste
• to taste

Method (preview)

1. 1

   Roasted peppers are available commercially in 313 mL jar (Unico brand)

2. 2

   Carefully remove endive leaves: rinse and dry carefully. Salmon boats

3. 3

   Place a slice of salmon on the endive leaf, enough to sit in the (endive)

4. 4

   "boat".

5. 5

   Remove the outer skin of the taleggio and leave half the cheese for the second combination.

6. 6

   Gently blend the cheese with the fennel leaves.

7. 7

   Place a spoonful of taleggio on top and serve.

8. 8

   Bresaola boats: Place a slice of bresaola or prosciutto on the endive.

9. 9

   Place a strip of roasted red pepper on top, drizzle with extra virgin olive oil and sprinkle with chopped parsley.

10. 10

    Gently mix the sun-dried tomatoes into the cheese.

11. 11

    Place a spoonful on top of the "boat"(endive) and serve.

12. 12

    If unable to locate Taleggio cheese use goat's cheese.

13. 13

    Takes 20 minutes to prepare