INGREDIENTS :

4 heads Belgian endive

½ lb. Taleggio cheese

¼ lb. smoked salmon, thinly sliced

15 bresaola (cured beef) or prosciutto

2 Tbsp. fennel leaves, finely chopped

2 Tbsp. fresh parsley , finely chopped

1 Tbsp. sun – dried tomatoes, pureed

1 jar Unico Whole Roasted Peppers, cut into thin strips

freshly ground black pepper

PREPARATION: Carefully remove endive leaves; rinse and dry thoroughly.

SALMON BOATS: Place a slice of salmon on endive leaf, enough to sit in boat. Remove the outer skin of the Taleggio cheese and leave half the cheese for the second combination. Gently blend cheese with fennel leaves. Drizzle a little GALLO extra virgin olive oil on the salmon and grind a couple turns of pepper. Place a spoonful of taleggio on top.

PROSCIUTTO BOATS: Place a slice of prosciutto on endive leaf. Place a strip of roasted red pepper on top, drizzle with GALLO Extra Virgin Olive Oil and sprinkle with chopped parsley. Gently mix sun – dried tomatoes into the cheese. Place a spoonful on top of the boat and serve.

Makes 15 appetizers of each combination. Preparation time 20 minutes.

*Try goat cheese if not able to find Taleggio.

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