Canada Day Appetizers

Happy Canada Day!

Canada Day, 2008. My dad, brother Jordan, cousin Emily and Libby enjoying our first Canada Day weekend up at our 10 acres of land! Ahhh, the fun we get up to!

 

Hello my friendly followers and Happy Canada Day weekend!

I thought appetizers featuring red and white would be appropriate for today's quick blog! I say quick because I am racing off to work, then my sweetie and I are off camping at our 10 acres of land in Norfolk County, ON! Then, on Monday our family and friends are all gathering to watch the firework bonanza my brother Jordan has been planning since Victoria Day! And, as you can see form the photo above, we like to have fun on Canada Day! Ha! I hope you all have a great Canada Day and please remember to play it safe!

Simple and Tasty Recipes:
 

Ontario Cherry Tomato and Bocconcini Skewers

(makes 12)
 

12 Ontario cherry tomatoes, washed

12 bocconcini balls, cherry or small sized, not pearl

12 fresh basil leaves

Good quality extra virgin olive oil

Sea salt

*Balsamic vinegar (*optional)

Thread one cherry tomato onto a skewer.

Wrap a piece of basil around a bocconcini ball and thread onto the same skewer.

Repeat until all are on skewers, alternating the placement of the tomatoes and bocconcinis for fun!

Place on a platter, drizzle with some olive oil and sprinkle with the sea salt. Also drizzle the balsamic vinegar, if using.
OR...
Use the same ingredients, just larger sliced tomatoes and larger sliced bocconcini balls for a La Caprese Salad (pictured below)!
 

La Caprese Insalata

Greek Inspired Bruschetta

(serves two)

1 large Ontario ripe tomato, diced

a handful of kalamata olives, halved, pits removed

1 tsp fresh oregano, chopped (or 1/3 tsp dried)

feta cheese, crumbled

4 slices of bread

extra virgin olive oil

1 large garlic clove

sea salt

fresh ground pepper

.combine the tomatoes, olives and oregano in a bowl, season with salt and pepper and drizzle in some olive oil, set aside

.grill the bread until it's toasty, rub with the garlic clove and drizzle with some olive oil

.top your bruschetta with the tomato mixture, crumble over some feta cheese, enjoy!

 

Fresh Ontario Tomato Salsa (Salsa Fresca)

( serves 4)

3 large ripe Ontario tomatoes, chopped

1 small Ontario onion, finely chopped

1 clove of Ontario garlic, finely chopped

½ to 1 jalapeno pepper, seeds removed and finely chopped

1/4 cup fresh cilantro, chopped

½  lime, juice freshly squeezed

Sea salt to taste
 

Combine everything in a large bowl. Give it a good stir, taste and adjust the seasoning with the sea salt. Add a little extra lime, jalapeno or cilantro to suit your tastes. Refrigerate for at least one hour before serving.

 

 

Ceviche with Ontario Summer Vegetables

(serves 4 to 6 as a main, 8 to 12 as an appetizer)

500 gr firm white ocean fish, sashimi grade (I used halibut but red snapper, cod and sea bass are all great choices), small to medium dice, it's up to you

1 1/2 cups lime juice, freshly squeezed (about 8 good sized limes)
1 small onion, diced

1 tomato, diced

1/2 red pepper, diced

1/4 cucumber, diced

1 avocado, diced

1 jalapeno pepper, diced

1/3 cup cilantro, chopped

1 to 2 tbsp. extra virgin olive oil, good quality

Sea salt to taste

*optional additions:

- finely chopped manzanilla green olives

- your fave hot sauce

- a splash of tomato or Clamato juice

- ketchup

- a pinch of sugar

- orange juice

- sweet corn

- sweet potatoes

 

In a shallow non-reactive bowl (I prefer glass or stainless steel) combine the fish, onion and lime juice. Cover the surface with a sheet of plastic wrap and gently press down to make sure all of the air out and the fish is submerged. Place in the fridge for 1 to 4 hours, depending on how 'cooked' you want your fish to be (the longer it sits, the more firm it will become).

Remove from the fridge, pour the contents of the bowl through a fine mesh strainer and place the fish mixture into a clean non-reactive bowl. Combine with the rest of the ingredients, adding as many of the optional ingredients as you wish!

Keep refrigerated until being served.

Serve with your fave corn chips, tostadas or plain crackers. Provecho!