If using store-bought hummus/tzatziki/baba ganoush, transfer each into small shallow bowls. If making quick homemade hummus: blend 1 can (15 oz) chickpeas (drained), 3 tbs tahini, 2 tbs lemon juice, 1 garlic clove, 2 tbs olive oil, 1/2 tsp salt and 2–3 tbs water until smooth. For quick tzatziki: grate 1/2 cucumber, squeeze out excess water, stir into 1 cup Greek yogurt with 1 garlic clove (minced), 1 tbs lemon juice, 1 tsp olive oil and salt to taste.

Place hummus, tzatziki and baba ganoush spaced across one area of the platter. Drizzle 1 tbs olive oil over hummus and sprinkle with 1 tsp sumac and chopped parsley. Reserve remaining olive oil for bread or cheese if desired.

Arrange feta cubes, kalamata olives, grape tomatoes and cucumber slices around the dips in small piles, leaving space between items so guests can easily pick. Add mixed pickles in a small ramekin.

Warm pita, cut into wedges, and fan the wedges alongside the dips for easy dipping. Garnish with extra parsley as desired.

Charcuterie & Cheese Platter

Choose a large board. Start by placing cheeses with space between them: brie wheel (leave whole for visual interest), sliced manchego and cheddar. Fan or fold prosciutto and arrange salami and soppressata in loose stacks or rosettes to create height.

Fill gaps with clusters of grapes, piles of dried apricots and mixed nuts. Place cornichons in a small ramekin and whole grain mustard and honey in separate small spoons or dishes.

Scatter crackers or sliced baguette around the board and tuck a few slices under meats so they’re easy to grab. Use color contrast (fruit near darker meats) to make the board visually appealing.

Vegetarian Crudité & Dips

Trim and wash all vegetables. Pat dry. Arrange baby carrots, bell pepper slices, snap peas and halved radishes in groups on a platter.

Place roasted red pepper dip and herbed goat cheese in small bowls and position them among the vegetables. Add lemon wedges nearby for guests to squeeze over vegetables or cheese.

Bread & Accompaniments

Place breadsticks/grissini in a narrow container or lay them across the platter to create height. Spoon olive tapenade into a small bowl and set near bread for spreading. Place softened butter in a small dish with a butter knife.

Garnish the entire display with fresh basil leaves, extra parsley or lemon wedges as needed. Walk the line of platters to ensure items are balanced and refill bowls/ramkins if plating ahead of service.