Mezze Platter

Dukkah, eggplant dip, hummus, artichokes, and olives in bowls

Craving a taste of the Mediterranean, Middle East, or North Africa? Discover how to make the ultimate Mezze Platter, a global cousin to a charcuterie board or antipasto platter, for a taste of the region right in the comfort of your own home.

Course Appetizer

Cuisine African, Asian, Mediterranean, Middle Eastern

Prep Time 15

Cook Time 5

Total Time 20

Servings servings

Calories 466kcal

Author Meggan Hill

Ingredients

8 ounces hummus
8 ounces tapenade
8 ounces eggplant dip
1 (12-ounce) jar marinated artichoke hearts drained (see note 1)
8 ounces marinated feta drained (see note 2)
8 ounces marinated olives drained (see note 3)
1 (6-ounce) package dolma (stuffed grape leaves)
4 pita cut into 8 triangles each
1 (18-ounce) bag pita chips
1 pound Persian cucumbers cut into sticks
1 bunch carrots halved or crinkle cut
1 bunch cherry tomatoes on the vine (about 1 pound)
4 figs cut into quarters
1/2 cup dukkah
bread dipping oil

US Customary - Metric

Instructions

On a large board or serving platter, create some anchor points with bowls of your favorite dips, sauces, and spreads such as hummus, tapenade, and eggplant dip.
Add bowls or piles of appetizers, like artichoke hearts, marinated feta cheese, olives, and Greek dolma (stuffed grape leaves).
Fill in the gaps with soft pita bread, crunchy pita chips, and plenty of fresh vegetables like cucumber sticks, heirloom baby carrots, and cherry tomatoes (preferably still on the stem). Add quartered fresh figs, if you can find them.
Garnish with a bowl of Dukkah or other spices, fresh herbs, and olive oil for dipping and drizzling. And, add forks, spreaders, and picks where needed.

Video

Notes

Homemade Marinated Artichoke Hearts: In a medium-sized jar with a lid, combine the juice from 1 lemon, 2 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon Italian seasoning, and 2 cloves of minced garlic. Seal the jar and shake vigorously to emulsify the marinade. Drain 1 (14-ounce) can of quartered artichoke hearts, and add to jar. Reseal lid and continue shaking until artichokes are coated with marinate. Serve immediately or refrigerate up to 4 days.
Homemade Marinated Feta: In a medium bowl, mix together 3/4 cup olive oil, 2 cloves minced garlic, 1 tablespoon minced fresh basil, 1 tablespoon minced fresh thyme, 1 tablespoon minced fresh oregano, and 1/4 teaspoon red pepper flakes (optional). Cut 1 (8-ounce) package of feta into 1/4 inch pieces, add to bowl and toss to combine. Cover and refrigerate for 30 minutes to blend flavor, up to 4 days.
Homemade Marinated Olives: Thoroughly rinse 1 cup of brine-cured green olives with pits and 1 cup black brine-cured olives with pits. Pat dry using a paper towel. In a medium bowl, toss the olives with 3/4 cup olive oil, 1 minced shallot, 1 minced garlic clove, 2 teaspoons grated lemon zest, 2 teaspoons minced fresh oregano, 2 teaspoons fresh minced thyme, 1/2 teaspoon red pepper flakes (optional) and 1/2 teaspoon salt. Cover and refrigerate for at least 4 hours, up to 4 days. Allow to sit at room temperature 30 minutes prior to serving.

Nutrition