Title: Barchetta Endivia Belga E Taleggio (Endive &
Categories: Appetizer Italian Fish Smoke Salmon
Yield: 15 Appetizers
| 4 | | Belgian endive heads |
| 1/2 | lb | Taleggio cheese; room temp |
| 1/4 | lb | BC Smoked Salmon; thin slice |
| 15 | | Prosciutto or bresaola cured beef slices |
| 2 | tb | Fennel leaves; finely chop |
| 2 | tb | Parsley; fresh, fine chop |
| 1 | tb | Sun-dried tomatoes; pureed |
| 313 | ml | Roasted peppers; cut in thin strips |
| | | Fresh ground black pepper |
| | | Extra virgin olive oil |
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