This easy to make platter features roasted red peppers, pine nuts, stuffed grape leaves, marinated herbed feta and pita chips.
Directions for: Greek Mezze Platter
Ingredients
Marinated Herbed Feta, recipe follows
6 roasted red peppers, store - bought
10 stuffed grape leaves, store - bought
1 cup hummus, store - bought
1 Tbsp pine nuts, toasted
Good olive oil
Toasted Pita Chips, for serving, recipe follows
4 sprigs fresh thyme
Marinated Herbed Feta1 tsp dried thyme
tsp dried fennel seeds
tsp crushed red pepper flakes
1 lb(s) greek feta, drained and sliced 1/2 inch thick
3 sprigs fresh thyme
cup green olives with pits, such as Cerignola
cup good olive oil
Kosher salt and freshly ground black pepper
Toasted Pita Chips4 loaves pita bread
Directions
1. Artfully arrange the marinated feta, red peppers, stuffed grape leaves and a small bowl filled with the hummus on a platter. Sprinkle the pine nuts over the hummus and add a drizzle of olive oil. Place the pita chips on the platter and arrange the sprigs of thyme over the red peppers, for decoration.
Marinated Herbed Feta1. Combine the dried thyme, fennel seeds, and red pepper flakes in a small bowl. Lay the feta slices overlapping on a 9 9-inch square serving plate.
2. Sprinkle the feta with the entire herb mixture. Nestle the thyme sprigs and olives among the feta slices. Drizzle with the olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cover the dish with plastic wrap and refrigerate for at least 4 hours. Serve at room temperature.
Toasted Pita Chips1. Preheat the oven to 350 degrees F.
2. Slice the pita bread into 8 triangles and place them on a sheet pan. Place the sheet pan in the oven and toast the bread for 10 minutes.
Source and Credits
Marinated Herbed Feta:"Make It Ahead" by Ina Garten Clarkson Potter 2014. Provided courtesy of Ina Garten. All rights reserved.
"Cooking for Jeffrey" by Ina Garten Clarkson Potter 2016. Provided courtesy of Ina Garten. All rights reserved.
Video
See more: Appetizer, Cheese, Vegetables, Vegetarian, Easy, Greek, Herbs