The Ultimate Mezze Platter Recipes

THE ULTIMATE MEZZE PLATTER

Steps:

• If making homemade dips, prepare according to directions.
• On a large serving platter, use a large spoon to drop the hummus, muhammara, tzatiziki, and labneh into separate rounds throughout the board so that you're creating negative space to nestle your other ingredients in. I also like to place the feta now as it is another large item.
• Slice up your veggies and arrange them around the dips.
• If using grape leaves or a prepared salad, position on the easily accessible edges of the mezze board.
• Place your pita bread or crackers into the remaining empty spots. Last fit the olives into any remaining spots.
• If desired, top with fresh mint, parsley, and cilantro to add some extra flavor!
• Devour! If you don't finish your mezze board, you can wrap it in plastic wrap and place in the fridge for up to 5 days!

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.