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Les Marchés Publics de Montréal

Holiday Bites

All recipes | 

Holiday Bites,
  • A vegetarian option, an option with fish and one with meat. Something to please all your guests this year!


    Dates with goat cheese

    • About 80g of fresh goat cheese
    • 15-20 pitted dates
    • 6-7 slices of prosciutto or Parma ham
    • 2 turns of a pepper mill
    • 1 sprig of thyme

    Endives with Beet Hummus

    • 15-20 medium sized endive leaves (5-6 medium endives)
    • 100g of feta
    • 1 small mango
    • 3 cooked beets
    • A few sprigs of dill
    • 50 ml (1/4 cup) of olive oil
    • 125 ml (1/2 cup) of chickpeas, rinsed and drained
    • 1 cup of lemon juice
    • 1 cup of cider vinegar
    • 1/2 tsp. paprika
    • 1/2 tsp. curry
    • Salt and pepper to taste

    Blinis with salmon and cucumber cream

    • 16-20 small fresh market blinis
    • About 100g of fresh salmon
    • ½ cucumber, very finely chopped
    • About 30g of fresh goat cheese or ricotta
    • 1 small jar of fresh cream
    • ½ cup of yogurt
    • A few sprigs of very finely chopped chives
    • 4-5 fresh figs
    • Salt and pepper to taste


    Dates with goat cheese

    1. Preheat the oven to 180 degrees and cut a slit in the dates.
    2. Put fresh goat cheese inside the dates.
    3. Cut the prosciutto slices into 4 to form rectangles.
    4. Close the dates and surround each of them with a rectangle of prosciutto.
    5. Season with pepper and place a few sprigs of thyme on the dates.
    6. Bake until the prosciutto browns.

    Endives with Beet Hummus

    1. Wash and thin the endives, then place them in a dish.
    2. In a blender, combine the chickpeas, olive oil, two beets, lemon juice, vinegar, paprika, curry, salt and pepper. Chill for 1 hour.
    3. Peel the mango and cut into strips, then dice. Same cut for the feta and the remaining beetroot.
    4. Place and spread with a spoon the hummus on the endive leaf then add the diced feta, mango and beetroot as well as a few sprigs of dill.

    Blinis with salmon and cucumber cream

    1. In a bowl, combine the fresh cream, yogurt, cucumber and season to taste.
    2. Cut the salmon slices into small horizontal and vertical strips.
    3. Wash the figs then cut them into six.
    4. Place the cucumber cream on the blinis, then the salmon.
    5. Sprinkle with a few chopped chives and add the final touch with a piece of fig.
    Happy Holidays!

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