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Restaurants›Sofia's Kitchen & Bar›Daily Mediterranean Mezze Recipe

Daily Mediterranean Mezze Recipe

Name: Sofia's Kitchen & Bars Daily Mediterranean Mezze Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1.5 cups canned cannellini (white) beans, drained and rinsed; 1 cup roasted red peppers, jarred or home-roasted, drained; 3 tbs extra-virgin olive oil; 2 tbs fresh lemon juice; 1 each garlic clove, peeled; 0.5 tsp smoked paprika; 0.25 tsp ground cumin; 1 tsp salt; 0.5 tsp black pepper; 2 tbs fresh parsley, chopped (for garnish); 2 tbs toasted pine nuts or chopped toasted almonds (optional garnish); 2 tbs extra-virgin olive oil; 0.5 tsp dried oregano; 0.25 tsp red pepper flakes (optional); 12 each rustic country bread or baguette, sliced 1/2-inch; 2 tbs olive oil for brushing; 0.5 tsp sea salt flakes; 2 each lemon wedges (optional, for serving); 0.5 cups assorted olives (optional side); 1 cup sliced cucumber or crudités (optional)

Inspired by Sofia's Kitchen & Bar

Time30m

Serves4

rotating seasonal Mediterranean dip, grilled bread

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Ingredients

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Mezze Dip (seasonal - example: roasted red pepper & white bean)

1 1/2 cups canned cannellini (white) beans, drained and rinsed

1 cup roasted red peppers, jarred or home-roasted, drained

3 tbs extra-virgin olive oil

2 tbs fresh lemon juice

1 each garlic clove, peeled

1/2 tsp Smoked paprika

1/4 tsp Ground cumin

1 tsp Celtic sea salt

1/2 tsp black pepper

2 tbs Fresh parsley, chopped (for garnish)

2 tbs toasted pine nuts or chopped toasted almonds (optional garnish)

Charred Olive Oil & Herb Finish

2 tbs extra-virgin olive oil

1/2 tsp Dried oregano

1/4 tsp red pepper flakes (optional)

Grilled Bread & Accompaniments

12 each rustic country bread or baguette, sliced 1/2-inch

2 tbs olive oil for brushing

1/2 tsp sea salt flakes

2 each lemon wedges (optional, for serving)

1/2 cups assorted olives (optional side)

1 cup sliced cucumber or crudités (optional)

Method

Mezze Dip (seasonal - example: roasted red pepper & white bean)

Prepare base

In a food processor or high-speed blender combine the drained cannellini beans, roasted red peppers, garlic clove, lemon juice, 3 tablespoons olive oil, smoked paprika, ground cumin, salt, and black pepper.

Blend to desired texture

Pulse or blend until smooth but still slightly textured, scraping down the sides once. For a chunkier mezze, pulse fewer times; for a silky dip, blend 30–45 seconds more, adding 1–2 tablespoons water if too thick.

Adjust seasoning

Taste and add more salt, lemon juice, or smoked paprika as needed. If the peppers are very sweet, add a pinch more salt and 1/2 teaspoon lemon juice to brighten.

Garnish

Transfer dip to a shallow serving bowl. Scatter chopped parsley and toasted pine nuts or almonds over the top.

Charred Olive Oil & Herb Finish

In a small skillet over medium heat warm 2 tablespoons olive oil until shimmering (about 30–60 seconds). Add dried oregano and red pepper flakes, let sizzle briefly 15–20 seconds to bloom the flavors, then immediately drizzle the hot oil over the center of the prepared dip. The hot oil will bloom the aromatics and create a glossy pool.

Grilled Bread & Accompaniments

Prep bread

Brush both sides of each bread slice lightly with olive oil. Sprinkle the cut sides with a little sea salt flakes.

Grill bread

Heat a grill pan or outdoor grill to medium-high. Grill bread slices until char marks form and edges are crisp, about 1–2 minutes per side. Alternatively, toast under a hot broiler 1–2 minutes per side, watching closely to avoid burning.

Serve

Arrange grilled bread on a board around the bowl of mezze. Add lemon wedges, olives, and sliced cucumber or other crudités. Encourage guests to drizzle the charred olive oil from the dip over their bread or spoon dip onto bread and finish with an extra squeeze of lemon if desired.