Barchetta Endivia Belga E Taleggio (Endive & Taleggio Boats)
Yield
15 appetizersPrep
20 minCook
0 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | heads | belgian endive |
|
| ½ | pound |
goat (chevre) cheese
taleggio, at room temperature, or goat cheese |
|
| ¼ | pound |
smoked salmon
thinly sliced |
|
| 15 | slices |
prosciutto
or bresaola, cured beef slices |
*
|
| 2 | tablespoons |
fennel fronds
finely chopped |
*
|
| 2 | tablespoons |
parsley leaves
fresh, fine chop |
|
| 1 | tablespoon |
sundried tomatoes
pureed |
|
| 1 | large |
sweet red bell peppers
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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