LCBO Food & Drink Summer 2026

2. Combine Vodka Soda, lime juice and ice in a blender. Blend until smooth and slushy. Pour into a chilled glass. Garnish with a citrus wheel, if desired.

4. Preheat grill to medium-high.

5. Clean and oil grate. Grill bread until lightly charred, about 30 seconds per side. Transfer to a baking sheet. Drizzle with olive oil and sprinkle with flaky salt. (Alternatively, you can broil bread in upper third of oven until toasted, about 1 minute per side.)

Makes 1 drink

6. Drizzle dip with olive oil, garnish with basil leaves and serve with grilled bread.

Take a Dip from page 39

Serves 8 to 10

BRUSCHETTA DIP WITH WHIPPED RICOTTA BY ERIC VELLEND

WARM ARTICHOKE-TAHINI SPREAD & POMEGRANATE-HERB GREMOLATA WITH SPICED CHICKEN SKEWERS BY VICTORIA WALSH This rich, creamy dip—which happens to be dairy-free—is layered with flavour thanks to its vibrant topping of herbs and pomegranate. Dig into it with spiced chicken skewers for an appetizer that’s a bit heartier. GREMOLATA 2 lemons 1/4 cup (60 mL) finely chopped flat-leaf parsley 1/4 cup (60 mL) pomegranate arils 2 tbsp (30 mL) olive oil Salt to taste ARTICHOKE-TAHINI SPREAD 1 can (398 mL) artichoke hearts, drained 1/2 cup (125 mL) tahini 1 large or 2 small garlic cloves, coarsely chopped 1/4 cup (60 mL) warm water Salt to taste CHICKEN SKEWERS 2 tbsp (30 mL) olive oil, plus more for brushing 2 tbsp (30 mL) ground cumin 1/2 tsp (2 mL) salt 1/2 tsp (2 mL) freshly ground pepper 2 lbs (905 g) skinless, boneless chicken thighs or breasts, about 12 thighs or 4 breasts, or a mix of both 12 6-inch (15-cm) wooden skewers, soaked in warm water for at least 20 minutes 1. For the gremolata, from one lemon, finely grate 11/2 tsp (7 mL) zest and squeeze 3 tbsp (45 mL) juice. Set both aside. Cut second lemon into wedges and set aside. Stir zest in a bowl along with parsley, pomegranate arils, olive oil and salt. Set aside.

In the late 1980s and early 1990s, bruschetta was the queen of appetizers. It has experienced a resurgence of late, but in a slightly different form. Today, it’s more commonly served as a dip alongside grilled or toasted bread. We’ve added a creamy layer of whipped ricotta, which balances the sweet-tart tomatoes. Splurging on premium balsamic vinegar—at least $20 per 250-mL bottle—makes a big difference here. 2 cups (500 mL) whole milk ricotta 2 tbsp (30 mL) extra virgin olive oil, divided, plus more for drizzling Salt to taste 1 large clove garlic, minced 1 tbsp (15 mL) high-quality balsamic vinegar 4 cups (1 L) ripe cherry tomatoes, preferably multicoloured, cut into small wedges 1/3 cup (80 mL) chopped basil Freshly ground pepper to taste 1 baguette, sliced on bias 1/2 inch (1 cm) thick Flaky sea salt to taste Small basil leaves to garnish 1. Place ricotta and 1 tbsp (15 mL) olive oil in a food processor. Run machine until smooth and light, stopping to scrape down bowl once, 45 to 60 seconds. Taste and season with salt. Transfer to an airtight container. Refrigerate up to 3 days. 2. Whisk garlic, balsamic and 1 tbsp (15 mL) olive oil in a medium-size mixing bowl. Stir in tomatoes, chopped basil, salt and pepper. Mix well. Let sit at room temperature, gently stirring two or three times, for 20 to 30 minutes. 3. Place ricotta in centre of a large, flat rimmed serving dish. Swirl with spoon, to form a border of ricotta with a wide well in centre big enough to hold tomatoes. Stir tomatoes and drain off three quarters of liquid. Place in well of ricotta.

4 Drinks, 4 Ways from page 91

GARDEN HIGHBALL A quick stir with fresh cucumber, mint and grapefruit juice transforms canned Vodka Soda into a garden-inspired highball. The gentle muddle releases aromatic oils without bruising the delicate herbs.

3 tbsp (45 mL) grapefruit juice 3 to 4 cucumber slices 4 to 5 mint leaves 1 can (355 mL) canned Vodka Soda Grapefruit wheel for garnish

1. Fill a tall glass with ice. Add grapefruit juice, cucumber and mint. Gently press the cucumber and mint once or twice with a bar spoon to release aromas. Top with Vodka Soda and stir gently. Garnish with a grapefruit wheel.

Makes 1 drink

FROZEN CITRUS SLUSH Blend a premade Vodka Soda with lime juice and ice for an instant frozen slush. Let the soda sit briefly first to reduce carbonation and prevent overflow in the blender. 1 can (355 mL) premade Vodka Soda 2 tbsp (30 mL) lime juice 21/2 cups (625 mL) ice Lime or lemon wheel for garnish (optional) 1. Pour the Vodka Soda into a measuring cup and let stand 2 to 3 minutes to reduce carbonation.

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