Barchetta Endivia Belga E Taleggio (Endive and Taleggio Boats) Recipe

Name: Barchetta Endivia Belga E Taleggio (Endive and Taleggio Boats)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 heads belgian endive; 1/2 pound goat (chevre) cheese taleggio, at room temperature, or goat cheese; 1/4 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 pureed; 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

Servings: persons

4 heads belgian endive
1/2 pound goat (chevre) cheese taleggio, at room temperature, or goat cheese
1/4 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 pureed
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

1
Roasted peppers are available commercially in 313 mL jar.
2
Carefully remove endive leaves: rinse and dry carefully.
3
Salmon boats: Place a slice of salmon on the endive leaf, enough to sit in the (endive) 'boat'.
4
Remove the outer skin of the taleggio and leave half the cheese for the second combination.
5
Gently blend the cheese with the fennel leaves.
6
Drizzle a little extra virgin olive oil on the salmon and grind a couple of turn of pepper.
7
Place a spoonful of taleggio on top and serve.
8
Bresaola boats: Place a slice of bresaola or prosciutto on the endive.
9
Place a strip of roasted red pepper on top, drizzle with extra virgin olive oil and sprinkle with chopped parsley.
10
Gently mix the sun-dried tomatoes into the cheese.
11
Place a spoonful on top of the 'boat'(endive) and serve.
12
If unable to locate Taleggio cheese use goat's cheese instead.
13
Takes 20 minutes to prepare

808

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 heads belgian endive, 1/2 pound goat (chevre) cheese taleggio, at room temperature, or goat cheese, 1/4 pound smoked salmon thinly sliced, 15 slices prosciutto or bresaola, cured beef slices, and more.

Yes, Barchetta Endivia Belga E Taleggio (Endive and Taleggio Boats) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Barchetta Endivia Belga E Taleggio (Endive and Taleggio Boats)

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