*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 15   Preparation Time :0:00
 Categories    : Appetizers                       Italian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       tb           Fennel leaves -- finely chop
    2       tb           Parsley -- fresh, fine chop
    1       tb           Sun-dried tomatoes -- pureed
  313       ml           Roasted peppers -- cut in
                         -thin strips
                         Fresh ground black pepper
                         Extra virgin olive oil
   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
   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
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