Mediterranean Mezze Platter Recipes

GREEK MEZZE PLATTER

Steps:

• Artfully arrange the marinated feta, red peppers, stuffed grape leaves and a small bowl filled with the hummus on a platter. Sprinkle the pine nuts over the hummus and add a drizzle of olive oil. Place the pita chips on the platter and arrange the sprigs of thyme over the red peppers, for decoration.
• Combine the dried thyme, fennel seeds, and red pepper flakes in a small bowl. Lay the feta slices overlapping on a 9 × 9-inch square serving plate.
• Sprinkle the feta with the entire herb mixture. Nestle the thyme sprigs and olives among the feta slices. Drizzle with the olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cover the dish with plastic wrap and refrigerate for at least 4 hours. Serve at room temperature.
• "Make It Ahead" by Ina Garten © Clarkson Potter 2014. Provided courtesy of Ina Garten. All rights reserved.
• Preheat the oven to 350 degrees F.
• Slice the pita bread into 8 triangles and place them on a sheet pan. Place the sheet pan in the oven and toast the bread for 10 minutes.

MEDITERRANEAN MEZZE PLATTER

Steps:

• Choose a few items from the list above and add to bowls, plates, and platters. Serve with beverages of choice.

MEDITERRANEAN MEZZE PLATTER

Steps:

• In a medium bowl, whisk together lemon juice, oil, and cumin; season with salt and pepper. Add carrots and pecans, and toss to combine.
• Transfer hummus to a serving bowl, and drizzle with oil, if desired. If using mint, place 1 leaf on each piece of feta; if using, wrap with 1/2 a grape leaf. Serve hummus on a platter with pitas, carrot salad, feta, and olives.

INSTANT MEZZE PLATTER

Steps:

• Mix the beef with the cilantro, salt, pepper, garlic, onions, egg and 2 tablespoons chopped parsley in a medium bowl until combined. Shape the beef mixture into 12 small, oval patties.
• Preheat a grill pan or grill to medium-high heat.
• Brush the grill grates with 1 tablespoon olive oil. Place the beef patties on the grill. Cook until they are firm and have grill marks, 5 to 6 minutes per side. Brush the halloumi with some olive oil. Place on the grill and cook until grilled marked and browned, 3 to 4 minutes per side.
• In a small bowl, combine the cherry tomatoes, vinegar, remaining tablespoon parsley, remaining tablespoon olive oil and salt and pepper. Toss to coat.
• On a large platter, arrange the tomato salad, grilled beef patties, grilled halloumi, grape leaves, hummus, tzatziki, pepperoncini and olives. Serve with the lavash or pita.

OLIVE TAPENADE

Steps:

• If the olives are not oil-cured, rinse them well under cold water to get rid of the brine. Do the same with the capers and drain well.
• Place all ingredients into a food processor and blend until a smooth paste is achieved. Use it as a spread for bread, as a dip for raw vegetables or as a condiment with eggs, potatoes, fish or meat.
• In a small food processor, place the feta, Greek yogurt, cider vinegar, salt and pepper and process until fairly smooth.
• Slowly stream in the extra virgin olive oil, while continuing to pulse (you may need more or less, depending on your desired consistency). Taste and adjust the seasoning.
• Refrigerate for at least an hour. Bring to room temperature, stir again and serve as a spread for toasted pita wedges, on crostini or with crudités.