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Restaurants›Peoples Organic Coffee & Wine Cafe›Mediterranean Platter Recipe

Mediterranean Platter Recipe

Name: Peoples Organic Coffee & Wine Cafes MEDITERRANEAN PLATTER Recipe
Cook time: 1 h
Total time: 1 h
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 2 pieces naan (large); 4 pieces pita bread; 2 tbs olive oil (for brushing); 0.5 tsp sea salt (for sprinkling); 1.5 cups canned chickpeas (garbanzo beans), drained; 0.25 cups tahini; 3 tbs fresh lemon juice; 2 pieces garlic cloves, peeled; 2 tbs cold water; 0.5 tsp ground cumin; 0.75 tsp kosher salt; 1 tbs extra virgin olive oil (for drizzle); 0.25 tsp smoked paprika (for garnish); 1 cups Greek yogurt (full fat); 0.5 cups cucumber, seeded and grated; 1 tbs fresh lemon juice; 1 pieces garlic clove, minced; 1 tbs fresh dill, finely chopped; 1 tsp extra virgin olive oil; 0.5 tsp kosher salt; 0.25 tsp black pepper; 1.5 cups canned cannellini beans, drained; 2 tbs lemon juice; 1 pieces garlic clove; 1 tsp rosemary, chopped (or 0.5 tsp dried); 2 tbs extra virgin olive oil; 0.5 tsp kosher salt; 0.25 tsp black pepper; 8 oz feta cheese block; 0.75 cups marinated artichoke hearts, quartered

Inspired by Peoples Organic Coffee & Wine Cafe

Time1h

Serves6

grilled naan, pita triangles, olives, house-made hummus, tzatziki, white bean dip, marinated feta & artichokes, mushrooms, roasted peppers, sliced cucumbers

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Ingredients

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Breads & Chips

2 pieces naan (large)

4 pieces Pita bread

2 tbs olive oil (for brushing)

1/2 tsp sea salt (for sprinkling)

House-made Hummus

1 1/2 cups canned chickpeas (garbanzo beans), drained

1/4 cups Tahini

3 tbs fresh lemon juice

2 pieces garlic cloves, peeled

2 tbs cold water

1/2 tsp Ground cumin

3/4 tsp kosher salt

1 tbs extra virgin olive oil (for drizzle)

1/4 tsp smoked paprika (for garnish)

Tzatziki

1 cups Greek yogurt (full fat)

1/2 cups cucumber, seeded and grated

1 tbs fresh lemon juice

1 pieces garlic clove, minced

1 tbs fresh dill, finely chopped

1 tsp extra virgin olive oil

1/2 tsp kosher salt

1/4 tsp black pepper

White Bean Dip

1 1/2 cups canned cannellini beans, drained

2 tbs ReaLemon lemon juice

1 pieces Garlic clove

1 tsp rosemary, chopped (or 0.5 tsp dried)

2 tbs extra virgin olive oil

1/2 tsp kosher salt

1/4 tsp black pepper

Marinated Feta & Artichokes

8 oz feta cheese block

3/4 cups marinated artichoke hearts, quartered

3 tbs extra virgin olive oil

1 tsp Lemon zest

1 tsp Dried oregano

1/4 tsp Red pepper flakes

1/4 tsp Cracked black pepper

Vegetables & Roasted Items

1 cups roasted red bell peppers, sliced (store-bought or homemade)

1 cups marinated mushrooms, sliced

1 cups mixed olives (kalamata, green), pitted

1 cups cucumber, thinly sliced

Garnishes & Finishing

2 tbs Fresh parsley, chopped

2 pieces lemon wedges

Method

Breads & Chips

Prepare and grill naan

Preheat a grill pan or skillet over medium-high heat. Brush both sides of each naan with 1 tbs olive oil and lightly sprinkle with sea salt. Grill 1–2 minutes per side until charred spots appear and bread is warmed through. Keep warm and cut into 6–8 strips for serving.

Prep pita triangles

Cut each pita into 6 triangles. Lightly brush both sides with remaining 1 tbs olive oil. Toast in the same skillet 1 minute per side until golden and slightly crisp. Set aside to cool so they crisp up further.

House-made Hummus

Blend hummus

In a food processor combine drained chickpeas, tahini, lemon juice, garlic, cumin, and kosher salt. Process until a coarse paste forms. With the motor running, stream in 2 tbs cold water and continue blending until smooth and creamy, stopping to scrape down the bowl once. Adjust salt or lemon to taste. Transfer to a shallow serving bowl, drizzle 1 tbs extra virgin olive oil over top and dust with smoked paprika.

Tzatziki

Make tzatziki

Place grated cucumber in a fine sieve or clean towel and squeeze out excess moisture. In a bowl combine Greek yogurt, drained cucumber, minced garlic, lemon juice, chopped dill, 1 tsp olive oil, salt and pepper. Stir until combined and chill at least 15 minutes for flavors to meld. Transfer to a serving ramekin and drizzle a little olive oil on top.

White Bean Dip

Prepare white bean dip

Combine cannellini beans, lemon juice, garlic, chopped rosemary, 2 tbs olive oil, salt and pepper in a food processor. Pulse until mostly smooth but slightly textured, scraping down the sides as needed. Taste and adjust seasoning. Spoon into a small bowl and drizzle with a little olive oil.

Marinated Feta & Artichokes

Marinate feta and artichokes

Cube or break the feta into bite-sized pieces and place in a shallow bowl. Add quartered marinated artichoke hearts. In a small bowl whisk 3 tbs olive oil, lemon zest, oregano, red pepper flakes and cracked black pepper. Pour dressing over feta and artichokes, toss gently to coat. Let sit at room temperature for 15–30 minutes to absorb flavors.

Vegetables & Roasted Items

Prepare vegetables

If using store-bought roasted peppers and marinated mushrooms, drain them briefly to avoid excess oil. Arrange sliced roasted peppers, marinated mushrooms, mixed olives and thin cucumber slices in separate small piles or dishes for the platter. If olives are whole, leave them as-is or pit if preferred.

Assembly & Plating

Choose a large wooden board or platter. Place hummus, tzatziki and white bean dip in shallow bowls spaced across the board. Add the marinated feta and artichokes in another bowl. Arrange grilled naan strips and toasted pita triangles in groups. Fan the roasted peppers, marinated mushrooms, mixed olives and cucumber slices around the dips and cheeses so each is easy to reach.

Garnish the dips and feta with chopped parsley and a light drizzle of olive oil. Tuck lemon wedges on the board for squeezing. Serve at room temperature so flavors are pronounced. Provide small spoons for dips and toothpicks for feta/artichoke pieces.