• Difficulty: 1
  • Cost: 2
  • Preparation: 2
  • Doses: 4

They are a delicious finger food very suitable as an appetizer and of sure effect. I saw and tried them during the buffet served for the lunch break of a legal conference I attended. I was unable to get the recipe, so I reworked it from memory and on the basis of the flavors I had identified. I must say that I have not diverged much from the originals.


  • 16 firm and crunchy Belgian endive leaves
  • 150 gr fresh goat cheese
  • 150 gr philadelphia
  • 80 gr crescenza
  • 40 gr gorgonzola
  • 150 gr ricotta
  • tablespoons chopped chives
  • 1 – 2 tablespoons fresh cooking cream
  • 50 – 60 gr speck in a single slice
  • 50 – 60 gr smoked salmon
  • tablespoons of salmon pate
  • handful chopped walnuts
  • tsp ground black pepper
  • extra virgin olive oil


  1. First, separate the 16 Belgian leaves from the head, being careful not to break them. Wash and dry them well, but gently.
  2. Then prepare the various fillings using 4 separate bowls. First filling: chop the smoked salmon in a blender, pass it into the first bowl and add it to the ricotta, working it all with a wooden spoon.
  3. Incorporate also the salmon pate and mix everything well. The result must be a slightly pink mixture.
  4. Second filling: In another bowl, mix the crescenza with the gorgonzola and soften with a little liquid cream. If it is still a little consistent, use the mixer to mix it in the best possible way.
  5. Finally, add the chopped walnut kernels as thinly as possible.
  6. Third filling: in a third bowl put the Philadelphia or other cream cheese, the 2 tablespoons of chopped chives, the ground black pepper and mix well. If you use chives in powder, be careful that it could give the mixture a bitter taste (it happened to me), so sweeten with a teaspoon of sugar and a little fresh cream.
  7. Fourth filling: with a sharp knife remove some of the fat from the speck, then chop it in the mixer and add it in the last bowl to the goat cheese already worked with a wooden spoon and a drizzle of olive oil. Mix everything well.
  8. At this point, using the disposable pastry bags, put the four fillings in each of them. Then take the 16 Belgian leaves and fill them with the various fillings.
  9. Compose the 4 individual dishes by arranging in each of them 4 boats with the various fillings.

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *

error: Content is protected by eFoodChef Team Thanks