Ingredientes
- 4 Belgian endive heads ½ Pound Taleggio cheese, room temp ¼ Pound Smoked Salmon, thin slice 15 Prosciutto or bresaola − cured beef slices 2 Tablespoon Fennel leaves, finely chop 2 Tablespoon Parsley, fresh, fine chop 1 Tablespoon Sun−dried tomatoes, pureed 1 cup Roasted peppers, cut in thin strips Fresh ground black pepper Extra virgin olive oil 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".
Preparação
- 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.
