Smoky Tomato Dip & Halloumi Jarcuterie
A quick tomato mixture using pepper flakes and cumin makes a great dipping sauce for cucumbers, carrots and artichoke hearts in these individual charcuterie jars. Here, we also skewer halloumi cheese for a salty bite.
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Ingredients
- 2 tsp extra-virgin olive oil
- 1 shallot, finely chopped
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- ½ tsp each sea salt and ground cumin
- ¼ tsp red pepper flakes
- 1 28-oz can fire-roasted, crushed tomatoes
- 5 oz halloumi cheese, cut into ¾-inch cubes (NOTE: You can grill or pan sear the halloumi if you like, but it’s not necessary.)
- 3 mini cucumbers, thinly sliced into circles
- 5 oz salami, sliced
- 1 cup basil leaves
- 6 oz marinated artichoke hearts, quartered
- 6 baby carrots, halved lengthwise
- 6 pickled green beans, or to taste
- 6 thyme sprigs, or to taste
Equipment
- 12 small wooden skewers, divided
- 6 glass jars (6-8 oz)
Preparation
- In a medium skillet on medium-high, heat oil. Add shallots and cook for 3 minutes, until softened. Add garlic and cook for 1 minute, until fragrant. Add paprika, salt, cumin and pepper flakes; cook, stirring, for 1 minute. Add tomatoes and bring to a simmer. Reduce heat to low and simmer until sauce is thickened, 12 to 15 minutes. Remove from heat and set aside to cool.
- Meanwhile, using one-half of wooden skewers, skewer halloumi and cucumber slices, alternating between them. Using the remaining one-half of skewers, skewer salami (fold each piece into four), folded basil leaves and artichoke quarters, alternating among ingredients.
- To assemble, divide the dip among jars. Divide carrots and green beans among jars and top with one of each skewer variety. Garnish with thyme sprigs. (MAKE AHEAD: Make and assemble jars up to 1 day ahead. Cover loosely and refrigerate until ready to serve.)
Nutrition Information
- Serving Size 1 jar
- Calories 235
- Carbohydrate Content 16 g
- Cholesterol Content 32 mg
- Fat Content 14 g
- Fiber Content 4 g
- Protein Content 13 g
- Saturated Fat Content 5 g
- Sodium Content 981 mg
- Sugar Content 8 g
- Monounsaturated Fat Content 5 g
- Polyunsaturated Fat Content 1 g