Roasted Beef
Description
This Mediterranean dessert features Belgian endive heads, Taleggio cheese, room temp, Smoked Salmon, thin slice. It delivers rich, cheesy flavor, hearty, protein-packed satisfaction. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Barchetta Endivia Belga E Taleggio Fresh ground black pepper Extra virgin olive oil Carefully
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remove endive leaves: rinse and dry carefully.
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Salmon boats: Place a slice of salmon on the endive leaf, enough to sit in the (endive) "boat".
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Remove the outer skin of the taleggio and leave half the cheese for the second combination.
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Gently blend the cheese with the fennel leaves.
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Drizzle a little extra virgin olive oil on the salmon and grind a couple of turn of pepper.
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Place a spoonful of taleggio on top and serve.
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Bresaola boats: Place a slice of bresaola or prosciutto on the endive.
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Place a strip of roasted red pepper on top, drizzle with extra virgin olive oil and
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sprinkle with chopped parsley.
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Gently mix the sunâÂÂdried tomatoes into the cheese.
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Place a spoonful on top of the "boat"(endive) and serve.
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If unable to locate Taleggio cheese use goat's cheese.
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Barchetta Endivia Belga E Taleggio
Nutrition Facts
Servings 1 serving
- Amount Per Serving
- Calories 1193.7kcal
- % Daily Value *
- Total Fat 38.9g60%
- Saturated Fat 11.8g60%
- Cholesterol 433.5mg145%
- Sodium 6227.6mg260%
- Total Carbohydrate 53.8g18%
- Dietary Fiber 18.9g76%
- Sugars 4.4g
- Protein 165.9g332%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
beef, belgian, blending, bresaola, cheese, chop, cured, cut, dessert, endive, fennel, fine, finely, fresh, heads, leaves, mediterranean, parsley, peppers, prosciutto
