Much more Mediterranean cheese, please
Although the Mediterranean basin is host to a wealth of countries and cultures, there are more than 20 countries that touch the Mediterranean Sea at some point.
And there are also some broad similarities in flavours. Olives, olive oil, capers, citrus fruits such as lemon, herbs such as oregano, thyme, rosemary and mint and, of course, an abundance of tomatoes and other vegetables such as fennel, eggplant and more bind the region into a broadly similar diet.
I also think of the cheeses of the Mediterranean, of which many are fresh and possess a similar tanginess that makes them so appealing as an addition to first courses. Italian ricotta,
Greek feta and Cypriot (Cyprus) halloumi are a few that can be found in just about every grocery store throughout Atlantic Canada. Add a little zesty character to your appetizer routine with these first courses inspired by Mediterranean cheeses.
GRILLED HALLOUMI WITH LEMON
• 250 g Halloumi cheese, ¼-inch slices
• Flour
• Salt and pepper
• Olive oil
• 1/2 lemon
• Toasted baguette slices, pita, or flatbread
Directions:
Slice halloumi
Grilled halloumi cheese can be the centrepiece of a Mediterranean-inspired meal.
into ¼-inch slices. Season flour with salt and pepper. Dredge halloumi slices in seasoned flour. Place grill, or cast iron, pan over medium-high heat. When hot, add the olive oil to pan. Lay halloumi slices on top. Grill until golden brown on each side. To finish, squeeze lemon juice over top. Serve with toasted baguette slices, pita, or flatbread.
MINI GREEK FLATBREAD WITH BEETS AND FETA
• 2 cups AP Flour
• 1 tsp salt
• 1 tbsp sugar
• 2/3 cup warm water
• 1/2 tbsp honey
• 2 tsp active dry yeast
• 1½ tbsp milk
• 2 red beets
• 2 yellow beets
• 3 tbsp olive oil
• 2 sprigs fresh rosemary, leaves removed, chopped
• 8 oz crumbled feta
Directions:
Preheat oven to 400 F. Place 1 cup flour, salt and sugar in a bowl and mix. Set aside. In a separate bowl, add warm (80-100 F) water and honey. When honey has dissolved, add yeast and let bloom. Add olive oil and milk to the flour and stir to combine. Add water and yeast mixture and mix. Turn onto a clean work surface. Add remaining flour as needed. Kneed until elastic. If too dry, add some water. If too wet, add some more flour. Add dough to lightly greased bowl and set in warm place to rise; approximately 45 minutes to 1 hour.
While dough is rising, lightly drizzle beets with 1 tbsp olive oil and place on a baking sheet. Set in oven and roast for 1 hour to 1 hour and 15 minutes. To test if beets are cooked, insert a wooden skewer into the beets. The skewer should be able to pierce the beets with only the slightest of resistance. When beets have finished roasting, let cool, and then peel. Slice beets, add to a bowl and toss with rosemary, 2 tbsp olive oil, salt and pepper.
Form dough into 8 evensized balls. Roll out on lightly floured work surface to 1/4-inch-thick disks. Place on lightly grease baking sheet. Top with beets and equal amounts of feta. Bake for about 8 to 10 minutes.
SAVOURY RICOTTA PANCAKES
• 250 grams (1 cup) ricotta, divided
• 1/2 lemon, juice, zest
• Salt
• 2 eggs
• 2 tsp olive oil
• Honey, to serve
• Mint leaves, to serve
Directions:
Place 1/2 cup ricotta in a coffee filter or cheese cloth and set over bowl to drain, about 20 minutes. Place ricotta, pinch of salt, lemon juice and zest in stand mixer. Mix until smooth.
Make ricotta pancakes by combining the eggs, remaining ricotta, and pinch salt in a bowl. Whisk to combine. Place non-stick pan over low to medium heat. Add olive oil. Place tablespoon mounds of ricotta batter into pan. Cook until golden brown, and flip. Cook until other side is golden brown. Remove from pan. Serve pancakes with whipped ricotta mixture and honey. Garnish with fresh mint leaves.
Mark DeWolf, @drink_east, is a nationally recognized sommelier, creative director of Food & Drink at SaltWire Network, and leads food and wine tours to destinations around the world.