Appetizers & Snacks

Grilled Surf and Turf Mediterranean Sharing Board

Perfect for weeknight dinners or casual gatherings, this style of meal can take many names: grazing table, smorgasbord, mixed grill, etc. Whatever you call it, this take on traditional surf & turf is a fun way to think of foods for grazing.

Grilled surf and Turf Mediterranean Board

Prep Time: 45 mins | Cook Time: 10 mins | Total Time: 55 mins


Serves 4

To grill breadsticks without a foil pan: turn off the burner on one side of the grill. Clean the grate over the unlit burner and oil lightly. Place individual breadsticks on the grill over the unlit burner, close the lid and heat for 4 to 5 minutes or until toasty warm to touch, turning the breadsticks every minute or so.

You can grill the breadsticks straight from the pack without breaking them into individual breadsticks if you like. Just increase the heating time to 5 to 6 minutes or until toasty warm to touch, flipping ocassionally.

Arranging an impressive board isn’t complicated, actually simple is best! Here are a few things to keep in mind during assembly: keep the arrangements loose (no need for military-precise displays or fussy flowers), use an assortment of dishes that vary in shape and mix up materials by using natural woods, stones, and ceramics. Also, you can use drinking glasses and small pitchers to add height.



Dressing: Combine oregano, lemon zest, lemon juice, garlic, salt, pepper, and hot pepper flakes (if using) in a small bowl. Gradually pour in the olive oil while whisking until emulsified. Stir in parsley. Measure out ¾ cup (175 mL) of the dressing and pour into individual serving bowls to use as a dip for the breadsticks at time of serving.


Accompaniments: Combine tomatoes with ¼ cup (60 mL) of the remaining dressing. Place bowl on a large wooden serving board. Place goat cheese in a shallow, rimmed serving dish; use another 2 tbsp (30 mL) of the remaining dressing to spoon over the cheese. Place cheese in its serving dish on the board; add sliced cheese and fresh veggies to the board. Cover and set aside for up to 30 minutes.


Grill: Cut steak into 1-inch (2.5 cm) cubes. Thread steak and shrimp onto soaked skewers. Brush skewers all over with the remaining dressing.


Grill skewers in a closed preheated barbecue over medium-high heat (400°F/200°C) for 8 to 10 minutes, turning to brown all sides, until shrimp is opaque and beef is cooked to 145°F (63°C) for medium-rare doneness at the least (160°F/71°C for medium or 170°F/77°C for well-done). Remove from heat. Leave the barbecue on to grill the breadsticks. Arrange skewers on the board; drizzle with a squeeze of fresh lemon juice.


Heat Furlani Garlic Parm Breadsticks: Transfer breadsticks into a foil lasagna pan and heat in barbecue with lid closed until warm to touch, about 5 to 6 minutes.


As part of the sharing board, serve warm breadsticks immediately with the reserved dressing that was set aside in individual bowls for dipping.

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