Barchetta endivia belga e taleggio Recipe

Home -> [Appetizers, Italian, Western European] -> [Barchetta endivia belga e taleggio Recipe]

Barchetta endivia belga e taleggio

Artist:	_	Yield:	15
Categories:	Appetizers, Italian, Western European	Rating:	0
Favorites	Add to Favorites	Print Recipe

Ingredients:

4		Belgian endive heads
1/2	lbs	Taleggio cheese, room temp
1/4	lbs	BC Smoked Salmon, thin slice
15		Prosciutto or bresaola
		-cured beef slices
2	tbsp	Fennel leaves, finely chop
2	tbsp	Parsley, fresh, fine chop
1	tbsp	Sun-dried tomatoes, pureed
313	ml	Roasted peppers, cut in
		-thin strips
		Fresh ground black pepper
		Extra virgin olive oil

Procedures:

1	Roasted peppers are available commercially in 313 ml jar (unico brand) carefully remove endive leaves: rinse and dry carefully.
2	Salmon boats: place a slice of salmon on the endive leaf, enough to sit in the (endive) "boat".
3	Remove the outer skin of the taleggio and leave half the cheese for the second combination.
4	Gently blend the cheese with the fennel leaves.
5	Drizzle a little extra virgin olive oil on the salmon and grind a couple of turn of pepper.
6	Place a spoonful of taleggio on top and serve.
7	Bresaola boats: place a slice of bresaola or prosciutto on the endive.
8	Place a strip of roasted red pepper on top, drizzle with extra virgin olive oil and sprinkle with chopped parsley.
9	Gently mix the sun-dried tomatoes into the cheese.
10	Place a spoonful on top of the "boat"(endive) and serve.
11	If unable to locate taleggio cheese use goat"s cheese.
12	Takes 20 minutes to prepar