LCBO Food & Drink Holiday 2024

MOVIE NIGHT!

Garlic Fingers with Pine Nuts & Parmesan

This scrumptious appetizer is like garlic fingers from your local pizza joint, but with extra pizzazz. The garlic is enhanced with a clever trick of mixing garlic powder into the flour for dusting the dough, while a squeeze of lemon at the end brightens all the flavours. Speaking of your local pizza joint, many will be happy to sell you some uncooked dough for this recipe. 2/3 lb (300 g) store-bought pizza dough, about 1/2 a standard portion 2 tbsp (30 mL) olive oil, divided, plus more for oiling bowl 2 tsp (10 mL) all-purpose flour, plus more as needed 1 tsp (5 mL) garlic powder 1 shallot, sliced into 1/8-inch (3-mm) thick rings 1/4 tsp (1 mL) red pepper flakes Sea salt and freshly ground black pepper to taste 1/3 cup (80 mL) grated Parmesan 2 tbsp (30 mL) pine nuts 3 tbsp (45 mL) torn flat-leaf parsley leaves, divided 1 tbsp (15 mL) salted butter 1 garlic clove, grated on a rasp Lemon wedges (optional) 1. Place dough in a large, lightly oiled bowl. Cover and let stand until it’s soft and pliable, about 30 minutes. 2. Preheat oven to 450°F (232°C). Cut a piece of parchment paper to fit a baking sheet and set aside. Place baking sheet on rack set in bottom third of oven to preheat. 3. In a small bowl, mix flour and garlic powder until combined. Sprinkle and spread half on reserved parchment and place

dough on top. Dust remain ing mixture over dough. Press and stretch dough to a rough 8 ×12-inch (20 × 30-cm) rectan gle, adding more flour to prevent sticking, if needed. 4. Toss shallot with 1 tbsp (15 mL) oil and red pepper flakes. Divide shallots evenly over dough. Sea son with salt and pepper. Sprinkle with Parmesan, pine nuts and 2 tbsp (30 mL) parsley.

5. Remove baking sheet from oven. Carefully slide parchment with flatbread onto sheet. Bake until golden brown, about 15 min utes. Remove from oven. 6. While flatbread is baking, heat butter, remaining 1 tbsp (15 mL) oil, grated garlic and remaining 1 tbsp (15 mL) parsley in a small sauce pan over low heat. Lightly simmer until fragrant, 3 to 5 minutes. Remove from heat and set aside.

7. When flatbread is ready, drizzle garlic oil overtop. Cut into fingers and serve with lemon wedges, if desired.

Serves 2 to 4

WHAT TO SERVE Erdinger Weissbier LCBO 201715, 500 mL, $3.95

Amidst all the forward fruit and subtle caramel notes, wheat beers have a grainy heart that calls out to the tasty dough in the recipe.

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———————— HOLIDAY 2024