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Barquettes of Belgian Endive and Taleggio

Launch your voyage with with these of endive "boats" or barquettes ladled with taleggio and ricotta cheese and wildflower honey [above]! This delicious recipe comes to us from the Consorzio Tutela Taleggio, which aims to protect and promote the production of food from Val Taleggio!
Course Appetizers, Salads, Sides
Servings 1 Serving


  • 300 grams Taleggio D.O.P. DOP or POD stands for Protected Designation of Origin (DOP), which includes a seal certifying that the cheese was produced in a certain region of Italy. Taleggio must have been produced and matured exclusively in Lombardy.
  • 150 grams Ricotta Cheese
  • 50 grams Rocket (Arugula) salad
  • 1 pinch Sweet paprika
  • 2 spoonfuls wildflower honey
  • 70 grams nuts Your choice, chopped


  • Start by trimming off the bottom half inch of the root and discarding it. Gently separate and loosen the leaves, then carefully pull them off of the core. You'll need 16 leaves total. Wash and dry the leaves and line them on a baking dish or platter to assemble.
  • In a bowl, put half of Taleggio D.O.P, half of ricotta, finely chopped rocket salad, a pinch of paprika and mix until well blended.
  • In another bowl, put the remaining Taleggio D.O.P., the remaining ricotta, 1 spoon of honey, chopped nuts and mix well.
  • Fill 8 leaves of Belgian endive with Taleggio D.O.P., ricotta, rocket salad and paprika; fill the remaining 8 leaves with Taleggio D.O.P, ricotta, honey, and nuts.
  • To serve, place four barquettes on each plate, with two of each kind. Enjoy!


This recipe is provided courtesy of the Consorzio Tutela Taleggio.
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