FBD

Barchetta Endivia Belga E Taleggio

ItalianSeafoodEasy15 minBy Northstar

Ingredients

Servings
4
  • 4 head Belgian endive
  • 0.5 lb Taleggio cheese (or goat cheese), room temperature
  • 0.3 lb smoked salmon, thinly sliced
  • 15 slice prosciutto or bresaola (cured beef)
  • 2 tbsp fennel leaves, finely chopped
  • 2 tbsp fresh parsley, finely chopped
  • 1 tbsp sun-dried tomatoes, pureed
  • 1 cup roasted red peppers, cut in thin strips
  • 2 tbsp extra virgin olive oil
  • 1 pinch freshly ground black pepper

Instructions

  1. 1

    Carefully remove the endive leaves, rinse and dry them thoroughly. Each leaf forms a natural "boat."

  2. 2

    For salmon boats: Place a slice of smoked salmon on an endive leaf. Remove the outer skin of the Taleggio and blend half the cheese with the fennel leaves. Drizzle a little olive oil on the salmon, grind a few turns of pepper, and place a spoonful of the fennel Taleggio on top.

  3. 3

    For bresaola boats: Place a slice of bresaola or prosciutto on an endive leaf. Lay a strip of roasted red pepper on top and drizzle with olive oil and chopped parsley. Mix the sun-dried tomato puree into the remaining Taleggio and place a spoonful on top.

  4. 4

    Arrange all filled endive boats on a platter and serve immediately.