LCBO Food & Drink Summer 2024

Hot Summer Bites from page 82

GRILLED SARDINES WITH OLIVE CHIMICHURRI & HEIRLOOM TOMATOES With omega-3 fatty acids, vitamins and minerals, sardines are a powerhouse of health benefits. In this rustic, summery fish dish, smoky grilled sardines are paired with a zippy sauce of green olives and herbs. A colourful bed of sliced heirloom tomatoes provides a stunning background and a sweet, juicy contrast to the fish. Since not every fish counter has sardines, it’s best to call around first. They’re messy to clean, so leave the fuss to the fishmonger. 5 large garlic-stuffed green olives, finely chopped 3 tbsp (45 mL) finely chopped flat-leaf parsley 3 tbsp (45 mL) finely chopped cilantro 3 tbsp (45 mL) finely chopped mint 1/4 cup (60 mL) extra virgin olive oil, plus more for brushing 6 large fresh sardines, cleaned 2 large heirloom tomatoes, cut in 1/4 -inch (5‑mm) thick rounds 1 cup (250 mL) heirloom cherry tomatoes, halved Mint leaves to garnish 1. To make chimichurri sauce, place olives, herbs, olive oil, lemon zest and juice, brine and chili flakes in a medium bowl. Season with salt, keeping in mind olives are salty. Mix until combined. Set aside until ready to use. (Chimichurri will keep, covered and refriger ated, up to 1 day.) 2. Preheat grill to high. Thoroughly clean and oil grill to prevent fish from sticking. 3. Place lemon half on grill, cut side down. Grill until nicely charred, about 5 minutes. 4. While lemon is grilling, brush sardines with olive oil and grill until cooked through, 2 to 3 minutes per side. 5. While sardines are grilling, arrange toma toes on a large platter. Drizzle with 1 tbsp (15 mL) chimichurri. When sardines are done, arrange on top of tomatoes. Drizzle with remaining chimichurri. Garnish with fresh mint leaves and grilled lemon half. Serves 4 to 6 Finely grated zest of 1 large lemon 2 tbsp (30 mL) fresh lemon juice 1 tbsp (15 mL) olive brine 3/4 tsp (4 mL) dried chili flakes Fine sea salt to taste 1/2 lemon

WHAT TO SERVE Angels Gate Gamay Noir VQA LCBO 107714, $12.95

Grilled sardines usually love dry, minerally whites, but here the tomatoes push things toward a lightweight, fruity red with low tan nins and good acidity.

HERB GOAT CHEESE–STUFFED RADISHES Peppery radishes are transformed into bite size wonders when they’re split open and filled with creamy, herb-flecked goat cheese. Crisp, refreshing and easy to make, they’re a gorgeous start to any summer feast. Since radishes grow in sandy soil, be careful to wash them thoroughly in several changes of cold water before using. 12 medium to large radishes with a few leaves attached, thoroughly washed 1 small log (140 g) goat cheese, softened 2 tbsp (30 mL) finely chopped basil 2 tbsp (30 mL) finely chopped dill Finely grated zest of 1 small lemon 1 tsp (5 mL) honey, preferably orange blossom 1/4 tsp (1 mL) freshly ground black pepper Flaky sea salt to garnish 1. Cut a thin slice off radish bottoms and make an X incision running about three quarters of the way through each radish toward stem end. Fill a bowl large enough to fit radishes with ice water. Add radishes, cover and refrigerate overnight to allow to “bloom” (open outward at the X). 2. Place goat cheese, basil, dill, lemon zest, honey and pepper in a bowl. Mix well to com bine. (Filling can be covered and refrigerated up to 1 day.) 3. When ready to serve, remove radishes from water and dry on a clean kitchen towel. Stuff goat-cheese filling evenly into radishes and arrange them on a platter. Sprinkle with flaky salt. Serve immediately.

BUTTER BEAN & RAINBOW CHARD BRUSCHETTA

Creamy butter beans and sweet, earthy chard are dressed in a punchy caper dressing then piled high on grilled sourdough toasts. It’s a wonderful start to a light dinner in the garden and comes together in no time. 1/3 cup (80 mL) extra virgin olive oil, plus more for brushing 2 tbsp (30 mL) fresh lemon juice 1 tbsp (15 mL) red wine vinegar 1 tsp (5 mL) Dijon mustard 2 cans (each 398 mL) butter beans, drained and rinsed 1 1/2 cups (375 mL) finely sliced rainbow Swiss chard, tender stems and greens 2 green onions, thinly sliced 2 tbsp (30 mL) capers, drained, rinsed Fine sea salt to taste 6 slices sourdough, cut 1/2 inch (1 cm) thick 1. In a medium bowl, whisk olive oil, lemon juice, vinegar and mustard until creamy and emulsified. Add beans, chard, green onions, capers and salt. Mix until well combined. 2. Preheat grill to medium-high. Clean and oil grill. 3. Brush both sides of bread with olive oil. Grill until bread is crisp and grill marks have formed, 1 to 2 minutes per side. (Alternatively, you can toast the plain bread then drizzle with oil after.) 4. Divide bean mixture evenly among grilled bread slices and serve immediately. Serves 6

Serves 6

WHAT TO SERVE Trius Sauvignon Blanc VQA LCBO 221804, $17.95

WHAT TO SERVE Flat Rock Twisted White VQA VINTAGES ESSENTIALS 1578, $17.95

Goat cheese and fresh herbs love Sauvignon Blanc, especially crisp, dry, lightweight ver sions with herbaceous and floral aromas.

Complement the medley of textures and fla vours in the dish with a medium-bodied, off‑dry white blend—so often a versatile match.

FOOD & DRINK SUMMER 2024 125