Ingredients

• 15 prosciutto or bresaola cubed beef slices
• 2 tablespoons fennel leaves, finely chop
• 2 tablespoons parsley, fresh, finely chop
• 1 tablespoon sun dried tomatoes, pureed
• 313 ml roasted peppers, cut in thin strips
• Fresh ground black pepper
• Extra virgin olive oil

Directions

• Directions
• 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 if 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 goats cheese. Takes 20 minutes to prepare.