Platters Recipe

Prepare dips and small items

If using store-bought dips (hummus, tzatziki, baba ghanoush), transfer them to shallow serving bowls. If making simple homemade hummus: combine 1 1/2 cups canned chickpeas (drained), 3 tbs tahini, 2 tbs lemon juice, 1 clove garlic, 3 tbs olive oil, 1/2 tsp salt and 2–3 tbs water in a food processor until smooth. For quick tzatziki, mix 1 cup Greek yogurt with 1/2 cup grated cucumber (squeezed dry), 1 clove minced garlic, 1 tbs lemon juice, 1 tbs chopped dill or mint, and salt to taste.

Toast breads and prep vegetables

Preheat oven to 350°F (175°C). Arrange pita triangles and baguette slices on a baking sheet in a single layer. Lightly brush with 1 tbs olive oil and bake 6–8 minutes until crisp and lightly golden. Meanwhile, wash and dry cherry tomatoes, halved; slice cucumber thinly; peel and cut carrots into sticks; halve radishes. Drain roasted red peppers and slice into strips.

Arrange dips on platter

Select a large platter or wooden board. Place bowls of hummus, tzatziki and baba ghanoush spaced evenly so guests can reach each. Drizzle each dip lightly with olive oil (about 1/2 tbs each) and sprinkle a little za'atar on the hummus if using. Scatter chopped parsley over the dips for color.

Add vegetables, pickles, and olives

Cluster the halved cherry tomatoes, cucumber slices, carrot sticks and radish halves in small piles around the dips. Add the mixed olives, cornichons, and pepperoncini in small bowls or loose piles near the dips.

Place cheeses, meats and roasted vegetables

If using cheeses, fan or cube cheeses and position them on the board with small gaps for other items. Fold cured meats into loose ribbons or rolls and tuck them beside cheeses. Pile roasted red pepper slices near the cheeses and hummus—these add color and a sweet tang.

Finish with nuts, fruit and bread

Scatter mixed nuts in small clusters across the board and tuck grapes or sliced seasonal fruit between items. Arrange toasted pita and crostini in groups around the edge of the board. Reserve 1 tbs olive oil for brushing any remaining bread just before serving.

Final garnish and serving

Add lemon wedges around the platter for squeezing over seafood-free items or to brighten olives. Sprinkle remaining chopped parsley. Provide toothpicks or small serving forks nearby. Serve immediately at room temperature; place small spoons for dips and spreaders for cheeses.

Select 2–3 types of cured meats and 3–4 types of cheeses for variety (a soft, a semi-soft, a firm/hard). Slice cheeses into wedges or thin slices for easy picking. Arrange cheeses with small gaps so you can tuck meats, nuts and jam between them. Spoon honey or fig jam into a small dish and place adjacent to cheeses for pairing.

Fan prosciutto or fold salami into rosettes for visual interest. Place a small pile of cornichons or pickles near the meats to provide acidity that cuts richness.

Place pickles, pepperoncini and toothpicks in small bowls or piles for easy access. Replenish as needed during serving. Label any common allergens (nuts, dairy, gluten) if serving to a larger group.