Makes 32 squares.
Top these versatile, polenta-inspired bites with your child’s favourite ingredients, such as tomato sauce, hummus, sliced cucumbers, or cheese.
Transform these socca squares into gluten-free mini pizzas, topping them after baking with a dollop of tomato sauce and sprinkle of cheese. Bake briefly until cheese is slightly melted and enjoy.
Preheat oven to 375 F (190 C). Line 13 x 9 x 2 in (33 x 23 x 5 cm) baking pan with parchment paper and lightly grease with oil.
In blender or food processor, combine all ingredients except pepper. Blend until smooth, scraping down sides as necessary. Smooth batter into prepared pan, sprinkle evenly with pepper and bake for 15 to 20 minutes, until dry to the touch and beginning to crack. Cool in pan for 10 minutes.
Decrease oven heat to 275 F (135 C). Line large baking sheet with fresh parchment paper.
Remove baked socca from pan and slice into approximately 32 squares. Space squares evenly on prepared pan and bake for 20 to 30 minutes, until firm and beginning to turn a light golden brown. Cool completely. Store loosely covered at room temperature for up to 3 days.
This recipe is part of the Socca collection.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.