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Barchetta Endivia Belga E Taleggio (Endive and Taleggio Boats)















Trans-fat Free, High Fiber


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
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


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


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 641g (22.6 oz)
Amount per Serving
Calories 28545% of calories from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 9g 44%
Trans Fat 0g
Cholesterol 33mg 11%
Sodium 564mg 24%
Total Carbohydrate 7g 7%
Dietary Fiber 17g 68%
Sugars g
Protein 45g
Vitamin A 263% Vitamin C 147%
Calcium 36% Iron 33%
* based on a 2,000 calorie diet How is this calculated?


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