Iberico-ham-wrapped Medjool dates stuffed with chèvre and
almonds Serves 6
Ingredients 36 Medjool dates, pitted 225 g of goat cheese, room temperature (will be easier to stuff dates with)
36 roasted whole almonds 18 thinly sliced pieces of Iberica ham (cut in half lengthwise; you can substitute prosciutto or French Bayonne de Jambon if Iberica ham is not avail- able)
36 toothpicks or cocktail picks
Directions Gently pull the dates apart at the seam and stuff with about a half teaspoon of the softened goat cheese. Next press an almond into the opening which will also help push in the cheese. Close the dates around the filling. Wrap a piece of Iberico ham around each date and secure with a toothpick.
As with most charcuterie, cheese and fruit, this being a combination of all three, I find serving these stuffed dates at room temperature brings out their flavour the best.
thehubwinnipeg.com
Tomato, honeydew, cucumber and feta
salad Serves 6
Ingredients 450 g of fresh tomatoes, diced into 1x1-inch pieces 450 g of cucumber, medium diced ¼ of a red onion, thinly sliced 450 g of ripe, melon-balled, honeydew melon 1 jalapeno pepper, thinly sliced 115 grams of feta cheese, crumbled 57 grams of fresh basil leaves, gently torn ¼ cup extra virgin olive oil (plus an additional tbsp to drizzle at the end)
⅛ cup balsamic vinegar Sea salt and fresh ground pepper, to taste
Directions Simply take all of your salad ingredients except for the cheese and toss them together in a large mixing bowl. Season the mixture with salt and pepper to personal preference.
Place the salad mixture into serving bowl. Gently crum- ble your feta cheese on top of the salad.
Finish the salad with a drizzle of extra virgin olive oil and choice of garnish (caviar, sesame seeds or cucumber slices).
Spring 2015 • 49
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