Sabra Mediterranean Antipasto Board

Total Time:

1 hrs(Preparation) / 1 hrs(Cooking)

Servings:

6

Sabra Mediterranean Antipasto Board


Featuring a fresh, beet-inspired topper and plant-forward dippers, this board sings with flavours of the Mediterranean.

Ingredients

1 cupheirloom tomatoes
1English cucumber, cut in 2-inch spears
4small turnips, quartered
1Caramelized Onion & Beet Hummus
6heirloom carrots, cut in 1-½ inch sticks
10mini mixed peppers, cut in half and seeds removed
1 cupBread and Butter pickles (sweet)
1 (4 oz)log goat cheese, plain
1 cupMarinated Olives
1 cupMaple Salted Walnuts
1Crostini
1Caramelized Onion & Beet Hummus
1 container(283 g) Sabra Caramelized Onion Hummus
5small pickled beets, grated
3 tbspolive oil
2 tbspapple cider vinegar
½ tspsalt
½ tspfresh ground pepper
1 tbspItalian flat leaf parsley, finely minced
1Marinated Olives
1 cupmixed olives
3 tbspolive oil
2 tbspred wine vinegar
1 tspdried oregano
1Maple Salted Walnuts
1 cupwalnuts
¼ cuppure maple syrup
½ tspsea salt
1Crostini
1day-old baguette
3 tbspolive oil
2large garlic cloves, minced
1 tbspfresh thyme leaves, finely chopped

Preparation

To make hummus: With a spoon, gently remove the caramelized onion from the top of the hummus and place on a small dish.  Set aside.

Grate the pickled beets in a small bowl, and add oil, vinegar, salt and pepper.  Mix well.

Scoop hummus into a small serving bowl and, using the back of a soup spoon, spread it out evenly in the bowl, creating a well. Add the beets in the centre of the hummus and place the caramelized onions around the perimeter of the beets. Top with parsley and place in the refrigerator until ready to serve.

 

To make marinated olives: Place all ingredients in a bowl and mix well. Set aside until ready to serve.

 

To make walnuts: Heat a medium frying pan over medium heat. Add maple syrup to the hot pan and let heat for 15 seconds. Add sea salt to the syrup and stir in walnuts. Cook walnuts for 10-12 minutes, stirring occasionally until they have absorbed the syrup. Remove and spread on parchment paper to cool.

 

To make crostini: Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper.

Slice baguette crosswise into 1/4 inch thick slices.

Place slices in a bowl and toss them with the oil, garlic and thyme leaves.

Place the slices on the baking sheet and put them in the oven on the middle rack. Bake for 8-10 minutes until lightly golden. Remove and let cool.

 

To assemble board, place bowl of hummus in the centre of a large round wood board. Arrange all vegetables, tomatoes, peppers, carrots, cucumbers and turnips nicely around the hummus bowl. Add the goat cheese log and sprinkle a few walnuts on top. Place additional walnuts next to the cheese. Divide sweet pickles on small skewers and place them around the board. Add olives in a small mason jar and place them on the board. Add crostini to fill empty spaces. Bon appetit!

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