Ingredients

• 4 heads Belgian endive (leaves separated, rinsed and dried)
• 1/2 lb Taleggio cheese (rind removed, divided)
• 1/4 lb smoked salmon (thinly sliced)
• 15 slices bresaola or prosciutto
• 2 tbsp fennel leaves (finely chopped)
• 2 tbsp fresh parsley (finely chopped)
• 1 tbsp sun-dried tomatoes (pureed)
• 1 jar roasted sweet peppers (cut into thin strips)
• extra virgin olive oil (to drizzle)
• black pepper (freshly ground)
• balsamic glaze (to drizzle)

Instructions

1. Carefully separate the endive leaves; rinse and dry thoroughly.
2. For the salmon boats: place a piece of smoked salmon on each leaf, sized to sit inside the boat.
3. Gently blend half the Taleggio with the chopped fennel leaves; drizzle the salmon with a little extra virgin olive oil, add a grind of pepper, and top each with a spoonful of the fennel-cheese mixture.
4. For the prosciutto boats: place a slice of prosciutto on each leaf and top with a strip of roasted pepper.
5. Drizzle with extra virgin olive oil and sprinkle with parsley.
6. Mix the pureed sun-dried tomatoes into the remaining cheese and place a spoonful on top of each prosciutto boat. Finish all the boats with a drizzle of balsamic glaze and serve.

Cooking Tips

• Choose tight, fresh endive heads with crisp leaves
• Dry the leaves well so the fillings don't slide
• Let Taleggio soften at room temperature before blending
• Make both fillings ahead; assemble just before serving
• Arrange the two varieties in alternating rows for effect