Barchetta Endivia Belga E Taleggio (endive & Taleggio Boa
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Meats | Italian | Appetizers, Italian | 15 | Appetizers |
INGREDIENTS
| 4 | Belgian endive heads | |
| 1/2 | lb | Taleggio cheese, room temp |
| 1/4 | lb | BC Smoked Salmon, thin slice |
| 15 | Prosciutto or bresaola | |
| cured beef slices | ||
| 2 | T | Fennel leaves, finely chop |
| 2 | T | Parsley, fresh fine chop |
| 1 | T | Sun-dried tomatoes, pureed |
| 313 | Roasted peppers, cut in | |
| thin strips | ||
| Fresh ground black pepper | ||
| Extra virgin olive oil |
INSTRUCTIONS
Roasted peppers are available commercially in 313 mL jar (Unico brand) 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. Takes 20 minutes to prepare File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 180
Calories From Fat: 122
Total Fat: 13.5g
Cholesterol: 49mg
Sodium: 1104.6mg
Potassium: 277.9mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 13.4g