Small Plates Recipe

Prepare and warm olives

Place the mixed olives in a small saucepan or oven-safe skillet. Add 2 tbsp extra-virgin olive oil, lemon zest, whole peeled garlic clove (lightly crushed), rosemary sprig, red pepper flakes and a pinch of coarse sea salt. Warm gently over low heat for 6–8 minutes, stirring once or twice, until the oil is fragrant and the olives are heated through. Do not boil. Remove from heat and discard the rosemary sprig and garlic clove or leave for presentation. Transfer to a small serving bowl and keep warm.

Make whipped feta

Crumble the feta into a food processor or blender. Add 2 tbsp cream cheese, 2 tbsp Greek yogurt, 1 tsp lemon juice and 1 tsp black pepper. Pulse until smooth and creamy, scraping down the sides once. If mixture is too thick, add 1–2 tsp water or olive oil to reach a spreadable consistency. Taste and adjust seasoning.

Toast baguette slices

Brush both sides of each baguette slice lightly with 1 tsp olive oil. Heat a skillet over medium heat or preheat oven to 375°F (190°C). Toast the slices 1–2 minutes per side in the skillet until golden and crisp, or bake 6–8 minutes flipping once. Arrange toasts on a board, spread whipped feta, drizzle with 1 tbsp honey across the spread, and set aside for serving.

Crisp chickpeas

Preheat oven to 425°F (220°C). Pat the drained chickpeas very dry with paper towels, removing loose skins where possible. Toss chickpeas with 1 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp garlic powder and 1/2 tsp fine salt until evenly coated. Spread in a single layer on a rimmed baking sheet. Roast 20–30 minutes, shaking pan every 8–10 minutes, until chickpeas are deeply golden and crisp. Remove from oven, let cool 3–4 minutes, then toss with 1 tsp toasted sesame seeds and 1 tbsp chopped parsley. Transfer to a small dish for serving.

Make pickles

Thinly slice the cucumber into rounds (about 1/8" thick). In a bowl or jar combine 3 tbsp rice vinegar, 2 tbsp water, 1 tsp granulated sugar and 1/2 tsp kosher salt. Stir until sugar and salt dissolve. Add cucumber slices and 1 tsp chopped dill if using. Let sit at room temperature for at least 10 minutes (or refrigerate for up to 2 hours). Drain just before serving.

Arrange small bowls/plates with the warm marinated olives, whipped feta toasts, crispy chickpea bites and quick pickled cucumbers. Garnish chickpeas and olives with the remaining chopped parsley and place lemon wedges on the board. Provide toothpicks for easy sampling. Serve immediately so olives are warm and chickpeas are still crisp.