This is Us!

We are here to bring you our life through food. Especially Italian food. You can learn more about us here.

« Chestnut Stuffing with Minimal Injuries | Main | Mom's Apple Pie for John Locke »

Updated Anitpasto for Thanksgiving Featuring McClure's Relish

You may recall that McClure's products have been featured on this blog before. We fried pickles! And then offered them to the lovely members of the fire department that came to extinguish us! Everyone was happy.

Well, I decided to create another McClure's inspired recipe just for Thanksgiving. You may also remember me talking about antipasto being served at the Iaciofano family house for Thanksgiving. Well, I think our version could use some spicing up.

Enter, McClure's Garlic and Dill Relish. Now, please understand, this stuff is tasty enough to be eaten as is. No doctoring required. But sometimes OTHER stuff needs doctoring. I made a cannellini bean hummus mixed with this relish and it was out of sight. The tang of the relish combined with the smooth taste of the beans was the perfect mix. And atop some toasted sourdough bread (that I did NOT burn, btw), it was actually dinner the other night. I ate the whole thing! I say that a lot, don't I?

Anyway, here's how to do it:

What You Need:

1 can cannellini beans, rinsed (if you want to use dried beans and take the time to soak them, bless you)

Olive oil (about 1/4 cup, but that's just a guess, you can use your judgment)

Sea salt (I threw in some dried herbs like rosemary, thyme and red pepper, but you don't have to)

1 jar of McClure's Relish (Garlic and Dill variety). You don't necessarily use the whole thing - season to taste!

Sourdough bread, cut into slices

What To Do:

Combine the beans, salt, optional herbs and olive oil in a food processor or blender and puree. You may want to add more olive oil as this process progresses...or salt. Taste and check it out.

Then, spoon some relish into the mixer (be careful not to get too much water from the relish in there or your hummus will be too thin). Mix to taste.

Fire up your broiler to toast your sourdough slices. Keep a sharp eye on that broiler, because if you are like me (you are probably a lot better at this than I am), you will have little pieces of bread charcoal before long.

Once your toasts are toasty, spoon your hummus into a bowl and serve!

Now, how does one bean paste make an antipasto, you may ask? Well, just add a bowl of our previously featured mixed nuts, and a bowl of assorted olives and you are set! Don't forget the pretty do have those right?

Reader Comments

There are no comments for this journal entry. To create a new comment, use the form below.

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>