Summer Charcuterie

Now that the warmer weather is upon us, it’s time for backyard gatherings with friends and family al fresco. This charcuterie Board is filled with nibbles for all palates.

Adding produce like celery, cucumbers and a variety of tomatoes such as kumato brings a freshness to your board. Pair them with smoked Montreal meat, Italian salami like a Cacciatore and a spicy Soppressata. Grilled cheese, like the traditional Cypriot Halloumi and slices of aged cheddar. Hot Pepperoncini Peppers, marinated olives, pickled mushrooms, grilled red pepper and grilled crostini adds a delightful antipasto mix to give it a Mediterranean flare.

Grilled Halloumi Cheese:

1 pkg. (240 g) Halloumi Cheese, cut in ¼ inch slices

Juice of half a fresh lemon

1 tsp. dry oregano

Preparation:

Preheat grill to high heat. Spray grill to avoid cheese from sticking. Grill each side of cheese slices 1-2 mins on each side until grill marks form and cheese has slightly melted.

Place on plate, squeeze fresh lemon and sprinkle with oregano.

 

Marinated Olives:

¼ cup canola oil

2 sprigs fresh rosemary

¼ tsp. chilli flakes

4 garlic cloves, thinly sliced

8 sprigs fresh thyme

3 strips lemon zest

1 cup mixed green and black olives such as Kalamata

 

Preparation:

In a frying pan, add all the ingredients with the exception of the olives. Cook over low heat for 5 mins stirring occasionally until garlic is soft, translucent and aromatic. Add the olives and mix well. Sauté for another 2 mins until olives are warm through. Serve warm.

 

Grilled Peppers:

2 red bell peppers

1 tbsp. olive oil

½ tsp. sea salt

½ tsp. fresh ground black peppers

1 tbsp. fresh flat leaf parsley, finely chopped

 

Preparation:

Preheat grill over medium/high heat. Spray or oil grill to avoid sticking.

Cut each pepper lengthwise into quarters; discard stems and seeds. In medium bowl, toss peppers with oil, salt, and pepper.

Place peppers, skin side up, on hot grill. Cover grill and cook peppers 4 to 5 mins until beginning to soften. Turn peppers over, cover and cook 3 to 4 mins longer until slightly charred. As peppers are done, return to same bowl. Add parsley and toss to coat.

 

 

SERVINGS 6-8| PREP & COOK TIME 1 hour

 

Copyright © 2016 Irene Matys.

All Rights Reserved.

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