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Barchetta Endivia Belga E Taleggio

4 Belgian endive heads
1/2 Pound Taleggio cheese, room temp
1/4 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".
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.

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