Categories: Appetizers, Italian 
      Yield: 15 appetizers 
  
      4    Belgian endive heads 
    1/2 lb Taleggio cheese; room temp 
    1/4 lb BC Smoked Salmon; thin slice 
     15    Prosciutto or bresaola 
           -cured beef slices 
      2 tb Fennel leaves; finely chop 
      2 tb Parsley; fresh, fine chop 
      1 tb Sun-dried tomatoes; pureed 
    313 ml Roasted peppers; cut in 
           -thin strips 
           Fresh ground black pepper 
           Extra virgin olive oil 
  
  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 prepare