Grilled Summer Charcuterie Board

Now that the warmer weather is upon us, it’s time for backyard gatherings with friends and family al fresco. This charcuterie Board is filled with nibbles for all palates. Adding produce like celery, cucumbers and a variety of tomatoes such as kumato brings a freshness to your board. Pair them with smoked Montreal meat, Italian salami like a Cacciatore and a spicy soppressata. Grilled cheese, like the traditional Cypriot Halloumi cheese and slices of aged cheddar. Hot Pepperoncini Peppers, marinated olives, picked mushrooms, grilled red pepper and grilled crostini adds a delightful antipasto mix to give it a Mediterranean flare.


INGREDIENTS

Grilled Halloumi Cheese:
1 pkg. (240 g) Halloumi Cheese, cut in ¼ inch slices
Juice of half a fresh lemon
1 tsp dry oregano


Marinated Olives:
¼ cup canola oil
2 sprigs fresh rosemary
¼ tsp chilli flakes
4 garlic cloves, thinly sliced
8 sprigs fresh thyme
3 strips lemon zest
1 cup mixed green and black olives, such as Kalamata


Grilled Peppers:
2 red bell peppers
1 Tbsp olive oil
½ tsp sea salt
½ tsp fresh ground black peppers
1 Tbsp fresh flat leaf parsley, finely chopped 



DIRECTIONS
Preheat grill to high heat.

For the halloumi cheese, spray grill to avoid cheese from sticking. Grill each side of cheese slices 1-2 minutes on each side until grill marks form and cheese has slightly melted. Place on plate, squeeze fresh lemon and sprinkle with oregano.

For the marinated olives, in a frying pan, add all the ingredients with the exception of the olives. Cook over low heat for 5 minutes stirring occasionally until garlic is soft, translucent and aromatic. Add the olives and mix well. Sauté for another 2 minutes until olives are warm through. Serve warm.

For the grilled peppers, preheat grill over medium/high heat. Spray or oil grill to avoid sticking. Cut each pepper lengthwise into quarters; discard stems and seeds. In medium bowl, toss peppers with oil, salt, and pepper. Place peppers, skin side up, on hot grill. Cover grill and cook peppers 4 to 5 minutes until beginning to soften. Turn peppers over, cover and cook 3 to 4 minutes longer until slightly charred. As peppers are done, return to same bowl. Add parsley and toss to coat.