Barchetta Endivia Belga E Taleggio (Endive and Taleggio Boats)

20 minutes Prep: 20 minutes Cook: 0 minutes

285 calories per serving view nutrition facts

15 appetizers suggest servings

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Ingredients

4	heads	belgian endive
1/2	pound	goat (chevre) cheese	taleggio, at room temperature, or goat cheese
1/4	pound	smoked salmon	thinly sliced
15	slices	prosciutto	or bresaola, cured beef slices
2	tablespoons	fennel leaves	finely chopped
2	tablespoons	parsley leaves	fresh, fine chop
1	tablespoon	sundried tomatoes	pureed
1	large	sweet red bell pepper	roasted and cut into thin strips, or canned will do
1	x	black pepper	to taste, freshly ground
1	x	olive oil, extra-virgin

Directions

Roasted peppers are available commercially in 313 mL jar.

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 instead.

Takes 20 minutes to prepare

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Nutrition Facts

Serving Size 641g

Amount per Serving

Calories 285 45% of calories from fat

	% Daily Value*
Total Fat 14.0g	22%
Saturated Fat 9.0g	44%
Trans Fat 0.0g
Cholesterol 33mg	11%
Sodium 564mg	24%
Total Carbohydrate 21.0g	7%
Dietary Fiber 17.0g	68%
Sugars 4.0g
Protein 23.0g	45%

Vitamin A	263%		Vitamin C	147%
Calcium	36%		Iron	33%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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