Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    Belgian endive heads
     1/2  pound         taleggio cheese -- room temp
     1/4  pound         bc smoked salmon -- thin slice
  15                    prosciutto or bresaola -- cured beef slices
   2      tablespoons   fennel leaves -- finely chop
   2      tablespoons   parsley; fresh -- fine chop
   1      tablespoon    sun-dried tomatoes -- pureed
 313      milliliter    roasted peppers -- cut in
                        strips
                        fresh ground black pepper
                        extra virgin olive oil

Preparation:

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 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 goat's cheese. Takes 20 minutes to prepar