Every so often, we like to have an antipasto platter for dinner. We take our favorite salumi, in this case a wine and cheese salami and some hot capicollo, a selection of cheeses and everything in between and pair it with some cocktails for a simple, yet delectable dinner.Our stop at Jean Talon Market yielded some cheese from a shop called Hamel.
We chose a Manchego, a Spanish Don Helliodoro covered with Rosemary and local firm, raw cow's milk cheese called Grosse Ile.
And what, do you ask, is the perfect beverage to match with an antipasto plate? Martinis!
To pair with that wonderfully fresh sourdough bread from Olive + Gourmando, we prepared some hummus. A simple, yet delicious recipe that you can use to dip crackers, pita chips or crisp veggies in.
1 can of chick peas2 garlic cloves
1 large lemon (juiced)
1 tsp tahini or natural peanut butter
1/4 cup olive oil (preferably, extra virgin)
Salt & pepper to taste
In a food processor, combine the chickpeas, garlic cloves, lemon juice and tahini and pulse until well blended. Make sure to scrape the sides of the bowl. Add salt and pepper to taste.
While processing, drizzle the olive oil in a steady stream until the mixture becomes thick and smooth. If it's too thick add a little bit of water.
Garnish with extra virgin olive oil and paprika.
While processing, drizzle the olive oil in a steady stream until the mixture becomes thick and smooth. If it's too thick add a little bit of water.
Garnish with extra virgin olive oil and paprika.
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