Zimmy's Nook

@zimmysnook

easy appetizers

Roasted Cauliflower with Hummus Yogurt Dip

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Three varieties of roasted cauliflower and olives on a bed of hummus with basil and feta.

Roasted Cauliflower with Hummus Yogurt Dip.

Elaine and I got hooked on a version of this appetizer at department store bar during their happy hour(s). There we would be innocently shopping away, when we would walk pass the bar, stop for a glass of wine, and inevitably order their crispy cauliflower with olives & hummus. The flavours and textures work so well together, and we feel less guilty because it’s cauliflower and chickpeas (right?) Like, it’s not a fried chicken sandwich loaded with bacon & aioli (not that we are against a delicious fried chicken sammie, but I am just trying to express how we justify day drinking to ourselves).

So, our version is a little lighter than the original version that got us hooked. Our cauliflower is roasted in a little olive oil. It’s not deep fried crispy but still crispy enough! We use hummus and Greek yogurt to make the dip, lighter and creamier. And of course, there’s a splash of hot sauce, cuz we like a little spice in our lives. Warm kalamata olives, finished with a sprinkle of feta and always fresh basil.

Three types of cauliflower on a sheet pan about to get roasted.
A top down image of purple, orange and caulilini cauliflower that was just roasted on a sheet pan.
A close up of crispy roasted cauliflower with olives on a sheet pan.
Wavy shmears of hummus on a platter.

Delicious with traditional white cauliflower, but when we can find coloured cauliflower, caulilini, or Romanesco, we love to add that pop of colour, especially when we are serving guests!

We’ve also been known to add heirloom carrots, broccoli, or broccolini. All of which are delicious additions.

What is Caulilini?

There’s a new veg in town! As broccolini is to broccoli, caulilini is to cauliflower and is sometimes referred to as baby cauliflower. It’s an Asian-style variety and a member of the brassica family. We love it roasted, grilled and or raw as crudité.

A close up image of Roasted Cauliflower with Hummus Yogurt Dip

Watch the process video here.

A top down image of tri-coloured roasted cauliflower coming out of the oven.

If you get the chance to try this recipe, please drop back and leave a comment and rating. We would love to know what you think.

Cheers! James & Elaine

Cooked on my Hestan Dual Fuel Range. Proud Hestan Ambassador. Opinions in this post are my own.

Three varieties of roasted cauliflower and olives on a bed of hummus with basil and feta.

Roasted Cauliflower with Hummus Yogurt Dip

Elaine and I got hooked on a version of this appetizer at department store bar during their happy hour(s). There we would be innocently shopping away, when we would walk pass the bar, stop for a glass of wine, and inevitably order their crispy cauliflower with olives & hummus.
So, our version is a little lighter than the original version that got us hooked. Our cauliflower is roasted in a little olive oil. It’s not deep fried crispy but still crispy enough! We use hummus and Greek yogurt to make the dip, lighter and creamier. And of course, there’s a splash of hot sauce, cuz we like a little spice in our lives. Warm kalamata olives, finished with a sprinkle of feta and always fresh basil.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Appetizer, Lunch, Snack
Cuisine Middle Eastern
Servings 4 People for an appetizer

Ingredients
  

  • 1½ pounds cauliflower florets about 4 cups of bite sized pieces – I used a combination of purple, orange and caulilini.
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 3 ounces Kalamata olives
  • 1 cup of homemade hummus or your favourite store bought
  • ⅔ cup plain 2% Greek yogurt
  • Zest of one lemon
  • 1 tablespoon lemon juice
  • 1-2 teaspoons hot sauce to taste
  • ⅓ cup feta crumbled
  • 2 tablespoons fresh basil roughly chopped

Instructions
 

  • For best results, dry the cauliflower well after washing
  • Preheat the oven to 450°F
  • Toss the cauliflower in olive oil, then season with salt and pepper. Set aside.
  • Lightly coat the bottom of a metal baking sheet with olive oil.
  • Heat the baking sheet for 2-3 minutes until hot and just beginning to smoke.
  • Carefully add the cauliflower to the hot baking sheet, spacing the florets out, so they are not touching to avoid steaming. Put any cut sides down for a crispier surface area.
  • Flip the cauliflower around 13-15 minutes into cooking. Then cook for 5 minutes more.
  • Scatter the olives around the baking sheet, then cook for 5-7 minutes until cauliflower has crispy edges and olives are heated through.
  • While the cauliflower is roasting, thoroughly mix together, the hummus, yogurt, lemon zest, lemon juice and hot sauce.
  • Spread the hummus mixture evenly over a platter, then add the warm cauliflower & olives.
  • Sprinkle with feta & basil.
  • Serve & enjoy.

Video

Keyword cauliflower recipe, Caulilini recipe, copycat recipe, easy appetizer recipes, hummus, Loaded hummus
Tried this recipe?Let us know how it was!

Hope you enjoy this Roasted Cauliflower with Hummus Yogurt Dip Recipe!

If your try our recipe, we would love it if you leave us a comment and a rating.

Have a delicious day! James (aka Zimmy) & Elaine

Homegrown Tomato Confit Toast

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Two large half loaves of toast with tomato confit topped with grated parmesan and basil. A block of cheese and grater are beside the toast.
Tomato Confit Toast

Homegrown Tomato Confit Toast.

Elaine loves to grow tomatoes and this year she grew 17 heirloom varieties that all ripened at the same time! Although we share as much as we can with friends and family, we always end up with an over abundance, and we are always looking for new ways to enjoy them. Hence the big loaf of confit toast!

A very colourful display of a variety of heirloom tomatoes.
A sampling of Elaine’s 17 Heirloom Tomato Varieties.

For this confit recipe we used her smaller tomato varieties, but you can use any fresh, ripe, and delicious tomatoes you can find!

A round pan filled with tomatoes and garlic for confit.

Preparation for this confit recipe is minimal. Simply toss them in the oven with the garlic, olive oil and seasonings, then allow the slow cooking process to intensify the flavour of the tomatoes.

A round pan filled with cooked confit tomatoes and garlic.

Serve on a toasted loaf of French stick, calabrese loaf, baguette, or flatbread for delicious spin on bruschetta.

Confit can be stored in an airtight container in the fridge for two to three weeks. Bring to room temperature before serving. Tomato confit is delicious in pasta, on pizza, with whipped ricotta or burrata on toast, alongside grilled meat, or fish. The possibilities are endless.

Do you have a favourite way to enjoy confit tomatoes? We would love to know, leave a comment below!

Watch the process video here.

Two large half loaves of toast with tomato confit topped with grated parmesan and basil. A block of cheese and grater are beside the toast.

Homegrown Tomato Confit Toast

Preparation for this confit recipe is minimal. Simply toss them in the oven with the garlic, olive oil and seasonings, then allow the slow cooking process to intensify the flavour of the tomatoes.
Serve on a toasted loaf of French stick, calabrese loaf, baguette, or flatbread for delicious spin on bruschetta.
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 2 hrs 30 mins
Total Time 2 hrs 35 mins
Course Appetizer, Side Dish, Snack
Cuisine French
Servings 8 -12 as an appetizer

Ingredients
  

  • 4½ lbs tomatoes a mix of cherry & small tomatoes, or cut larger tomatoes into smaller pieces
  • 1 head of garlic cut in half
  • 1 cup plus 2 tablespoons extra-virgin olive oil
  • 1 tablespoon garlic minced
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon chili pepper spread aka, crushed chili peppers in oil, or Pepperoncini Picante
  • kosher salt and freshly ground pepper to taste
  • 1 loaf of bread – French stick or calabrese (24oz)
  • Freshly grated Parmesan
  • Fresh basil
  • Finishing salt

Instructions
 

  • Preheat oven to 300°F
  • Place tomatoes and head of garlic onto a large baking sheet. Place the cut tomatoes and garlic cut side up.
  • In a bowl whisk together the olive oil, garlic, thyme, chili pepper spread, then season with salt & pepper. Pour the mixture over the tomatoes and garlic.
  • Cook tomatoes until they are tender and wrinkled, about 2 – 2 ½ hours. Then remove from the oven.
  • Turn the oven to the broil setting.
  • Slice the loaf of bread in half, then place on a sheet pan and drizzle with a little olive oil. Toast the bread until it is golden brown.
  • Squeeze the confit garlic onto each half of the loaf and spread across the bread.
  • Next, spoon the tomatoes onto both halves in an even layer.
  • Finish with freshly grated Parmesan, basil and finishing salt.
  • Slice into individual portions, serve and enjoy!

Video

Notes

Do you have a favourite way to enjoy confit tomatoes? We would love to know, leave a comment below!
Keyword easy appetizer recipes, elegant appetizers, heirloom tomatoes, tomato confit, tomato recipes
Tried this recipe?Let us know how it was!

If your try our Homegrown Tomato Confit recipe, we would love it if you leave us a comment and a rating. Have a delicious day! 

Cooked on my Hestan Dual Fuel Range. Proud Hestan Ambassador. Opinions in this post are my own.

Red Wine Cheddar Crostini & Endive Boats

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A marble tray of seven cheese crostini's, and endive boats with a block of cheese all topped with walnuts, honey, dried cherries and rosemary. Surrounded by glasses of pink Champaign, rosemary, honey and twinkle lights.

Red Wine Cheddar Crostini & Endive Boats.

These festive appetizers are simple, full of flavour, and perfect for holiday entertaining. They can be prepped and assembled before your guests arrive so you can enjoy the party too!

The flavour of the Bothwell Red Wine Old Cheddar pairs perfectly with the tart cherries, earthy walnuts, sweet honey, and aromatic rosemary. Whether enjoyed with the crunch of a crispy crostini or the freshness of an endive leaf, these appetizers are the perfect start to an evening with friends and family.

A block of cheese with a pile of walnuts, dried cherries and rosemary on top with a sparkly star in the backdrop.

Made with 100% Canadian milk, and infused with red wine, I also like to include this cheese on a charcuterie board to highlight its eye-catching red veins. Add extra toppings to a whole piece of cheese and serve with toasted bread rounds, or apple slices for a tasty treat.

An image of Red-Wine Cheddar Crostini & Endive Boats with a bottle of pink champagne, glasses, a bowl of dried cherries and walnuts.

Head on over to bothwellcheese.com to enter their Holiday Contest in honour of their 85th year producing quality cheeses! (Contest ends December 24th, 2021)

Looking to pick up some Bothwell cheese for your holiday entertaining, stop by their website for a $1.00 off digital coupon.

I have partnered with Bothwell Cheese to develop this festive crostini recipe using their Red Wine Old Cheddar. Opinions in this post are my own.

A marble tray of seven cheese crostinis, and endive boats with a block of cheese all topped with walnuts, honey, dried cherries and rosemary. Surrounded by glasses of pink Champaign, rosemary, honey and twinkle lights.

Red Wine Cheddar Crostini & Endive Boats

These festive appetizers are simple, full of flavour, and perfect for holiday entertaining. They can be prepped and assembled before your guests arrive so you can enjoy the party too!
The flavour of the Bothwell Red Wine Old Cheddar pairs perfectly with the tart cherries, earthy walnuts, sweet honey, and aromatic rosemary. Whether enjoyed with the crunch of a crispy crostini or the freshness of an endive leaf, these appetizers are the perfect start to an evening with friends and family.
Made with 100% Canadian milk, and infused with red wine, I also like to include this cheese on a charcuterie board to highlight its eye-catching red veins. Add extra toppings to a whole piece of cheese and serve with toasted bread rounds, or apple slices for a tasty treat.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 30 mins
Inactive Time 1 hr
Total Time 1 hr 50 mins
Course Appetizer, Snack
Cuisine North American
Servings 24 -30 pieces

Ingredients
  

  • 170 g 6 oz Bothwell Red Wine Old Cheddar Cheese, divided
  • ½ a baguette or ciabatta loaf cut into ½ inch round slices (12 or more slices)
  • 2 endives medium leaves, washed and dried (12 leaves)
  • ½ cup walnut pieces 2 oz
  • ¼ cup dried tart cherries 2 oz
  • 2 tablespoons liquid honey
  • 2 tablespoons rosemary leaves removed from the stem
  • 1 ¼ cup sugar divided

Instructions
 

Make ahead the candied rosemary (2 to 48 hours before using)

  • In a small saucepan, combine the rosemary with 1 cup of cold water.
  • Bring to a boil.
  • Once fully boiling, drain the rosemary through a mesh strainer. Repeat this process two more times.
  • Measure 1 cup of the sugar into the pan and add ½ cup of water, whisk over medium heat until the sugar dissolves.
  • Once the sugar is dissolved add the rosemary leaves and bring the mixture to a boil. Reduce the heat to medium-low. Simmer uncovered, until the rosemary leaves are tender, 12 to 15 minutes. Drain the rosemary leaves and let them cool (about 1 hour).
  • Add the remaining ¼ cup of sugar into a medium bowl and add the rosemary leaves. Toss to coat, separating the leaves as you toss. Once all the rosemary leaves are coated, remove the individual leaves from the sugar and shake off the excess sugar. Store in an airtight container until ready to use.

Prepare the Crostini & Endive Boats

  • Divide the cheese into 2 pieces (approximately 60/40). Grate the smaller piece into a small bowl. Slice the larger piece into the same number of slices as pieces of bread (12+), then cut each slice in half. Set aside.
  • Place the walnut pieces in a small skillet and roast over medium heat until lightly toasted and fragrant, 3 – 5 minutes, tossing occasionally.
  • Toast the bread rounds (in an oven, toaster, toaster oven or grill) until lightly browned.
  • Layer each toasted bread round with one slice (2 halves) of cheese. Sprinkle each endive boat with a spoonful of cheese. Then top each bread round and endive boat with toasted walnuts, dried cherries, a drizzle of honey and finish with a few candied rosemary leaves.
  • Serve and enjoy!
Keyword cheddar, crostini, Endive Boats, festive appetizers, simple appetizers
Tried this recipe?Let us know how it was!

Hope you enjoy my Red Wine Cheddar Crostini & Endive Boats recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

A marble tray of cheese crostinis and endive boats with a block of cheese all topped with walnuts, honey, dried cherries and rosemary.

Warm Olives with Rosemary & Clementine Peel

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A small black skillet with olives, rosemary and citrus peels.

Warm Olives with Rosemary & Clementine Peel

If you want to up your charcuterie/cheese/mezze board offering, try warming a selection of olives in evoo with orange (or clementine) peel, fresh rosemary, pepper flakes and s&p. Trust me it’s worth the few extra minutes it takes to make this!

Ingredients
  • 2 cups of a Selection of Olives
  • 1/3 cup Extra Virgin Olive Oil
  • 1 Clementine (or 1/2 Orange) peel
  • 1 fresh Rosemary sprig
  • 1/2 tsp Red Pepper flakes
  • Salt & Pepper to taste
Preparation

Mix everything in an 8.5” skillet and heat over medium heat until the oil begins to sizzle.

Lower the heat and sauté for 4 to 5 minutes, stirring occasionally, until the olives are fragrant and heated through. Serve warm right from the skillet or transfer to a serving bowl.

A round charcutterie board with meats, cheeses, fruit and a bowl of warmed olives.

Hope you enjoy this Warm Olives with Rosemary & Clementine Peel recipe! I would love to hear your feedback in the “comments” below!

Have a delicious day! James (aka Zimmy)

These olives were made in my Hestan ProBond Forged Stainless Steel 8.5″ Nonstick Skillet

Proud Hestan Culinary Ambassador. Opinions in this post are my own.

Antipasto Skewers

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A top down image of a narrow wooden cutting board with antipasto skewers all lined up in a row.

Antipasto Skewers

This Holiday Season may look a little different, but just because you are celebrating with a Micro-Christmas Dinner, it does not mean it cannot be festive and incredibly delicious!

Start the meal with a flavour packed appetizer of skewers to wake up the appetite… and since you can make them in advance, you will get to sit and enjoy them with your loved ones.

Antipasto Skewers

Start the meal with a flavour packed appetizer of antipasto skewers to wake up the appetite… and since you can make the skewers in advance, you will get to sit and enjoy them with your loved ones.
Print Recipe Pin Recipe
Prep Time 25 mins
Total Time 25 mins
Course Appetizer
Cuisine Mediterranean
Servings 10

Equipment

  • 10 x 6” skewers

Ingredients
  

  • 2 large roasted red peppers sliced into 10 equal strips and folded
  • 10 bocconcini balls cherry sized
  • 10 stuffed green mammoth olives
  • 10 pitted Kalamata olives
  • 10 small pickled peperoncini peppers (jar)
  • 10 grilled button mushrooms (jar)
  • 10 slices spicy salami folded to fit skewer
  • 10 grape or cherry tomatoes
  • 10 leaves fresh basil

Instructions
 

  • Cut the roasted red pepper on a small plate reserving the excess juices
  • Toss the bocconcini balls in the red pepper juices and set aside
  • Thread the skewers as follows: Kalamata olive, peperoncini pepper, tomato, basil, bocconcini, salami, mushroom, red pepper, green olive.
  • Serve on a board or platter.
  • Make in the morning, cover tightly with plastic wrap and refrigerate. Remove 15 minutes prior to serving and allow to come to room temperature.
Keyword Anitipasto, Antipasto Skewers
Tried this recipe?Let us know how it was!

These skewers plus my Slow Roasted Leg of Lamb recipe, can be found with my other Holiday Entertaining recipes here

Hope you enjoy these Sourdough Toasts! We are curious to know, which one has YOUR name on it? Leave us your reply in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine