Mediterranean Made Platter Recipe

Preheat oven to 375°F (190°C). Brush pita triangles and baguette slices lightly with 2 tbs olive oil. Arrange on a baking sheet in a single layer and toast in the oven for 6–8 minutes until crisp and golden. Keep warm or cover with a clean towel to prevent drying.

Hummus (if making from scratch)

If using homemade hummus: in a food processor combine 1 can (15 oz) drained chickpeas, 3 tbs tahini, 2 tbs lemon juice, 1 clove garlic, 2 tbs olive oil and 1/2 tsp salt. Process until smooth, adding 1–2 tbs water if needed. Transfer to a bowl and drizzle with 1 tsp olive oil.

Tzatziki (if making from scratch)

Grate and squeeze one small cucumber to remove excess water, then mix with 1 cup Greek yogurt, 1 clove minced garlic, 1 tbs lemon juice, 1 tbs chopped dill, 1/4 tsp salt and 1/8 tsp pepper. Chill 10–15 minutes to let flavors meld.

Baba Ghanoush (if making)

If preparing quickly: roast or char 1 medium eggplant over a gas flame or in a 450°F oven until skin collapses (20–30 minutes). Cool, peel, and mash flesh with 1 tbs tahini, 1 clove minced garlic, 1 tbs lemon juice, 1 tbs olive oil, salt and pepper to taste. Transfer to serving bowl.

Spoon each dip (hummus, tzatziki, baba ghanoush) into shallow bowls or small crocks. Smooth the surface with a spoon and finish hummus with a drizzle of olive oil and a sprinkle of paprika if desired. Place olive tapenade in a small ramekin.

If using halloumi: heat a nonstick or cast-iron skillet over medium-high heat. Pat halloumi dry and brush lightly with oil. Grill slices 1–2 minutes per side until golden and slightly puffed. Transfer to a platter and squeeze a little lemon over the top.

Arrange crumbled or sliced feta on the board in one area. If offering marinated grilled chicken or lamb, reheat briefly in a hot pan (1–2 minutes) or in a 350°F oven until warm, then slice thinly and place on the platter.

Fold or fan the prosciutto and other cured meats into loose piles so they’re easy to pick up. Place fig jam or honey in a small bowl near the cheeses for guests to pair with meats and cheese.

Drain and pat olives dry. If pickled red onion is used, rinse briefly if too vinegary. Arrange grape tomatoes, cucumber slices, roasted red peppers and artichoke hearts in colorful small mounds across the board so flavors are distributed.

Scatter chopped parsley and torn mint around the platter. Sprinkle the toasted pine nuts or slivered almonds over the dips and cheeses. Season the cheese and vegetable areas lightly with sea salt and freshly ground black pepper. Add lemon wedges to the board.

Choose a large wooden board or platter. Start by placing the bowls of dips slightly off-center, then arrange cheeses and proteins near them. Fill in with breads, cured meats, olives, pickles and vegetables, creating balance of colors and textures. Drizzle the entire board lightly with 3 tbs good-quality olive oil and, if using, 1 tbs aged balsamic or pomegranate molasses in a couple of small streaks over the cheese or roasted peppers. Taste and adjust sprinkle of salt and pepper where needed.

Serve immediately at room temperature so flavors are bright. Provide small spoons for dips, cocktail picks for olives/pickles, and extra napkins. Replenish items as needed during serving.