Save to Pinterest A stunning winter mezze platter inspired by the flavors and colors of a pine forest featuring robust flavors earthy vegetables and festive touches perfect for cozy gatherings
This mezze board has become a favorite at our winter get-togethers bringing warmth and earthiness to the table
Ingredients
- Roasted Vegetables: 2 small beets peeled and cut into wedges 1 small fennel bulb sliced 1 cup Brussels sprouts halved 2 tbsp olive oil Salt and pepper to taste 2 tsp fresh rosemary chopped
- Herbed Labneh: 1 1/2 cups Greek yogurt 1 tbsp lemon juice 1 tbsp fresh dill chopped 1 tbsp fresh parsley chopped 1/2 tsp salt
- Marinated Mushrooms: 1 cup cremini mushrooms quartered 2 tbsp olive oil 1 tbsp balsamic vinegar 1 clove garlic minced 1 tsp fresh thyme leaves Salt and pepper to taste
- Pine Nut & Olive Tapenade: 1/3 cup green olives pitted and chopped 1/4 cup pine nuts toasted 1 tbsp capers rinsed 1 tbsp fresh parsley chopped 2 tsp lemon zest 1 tbsp olive oil
- Accompaniments: 1 cup baby carrots raw 1/2 cup pickled red onions 1/2 cup dried cranberries 1/2 cup fresh pomegranate seeds 1/2 cup assorted crackers or flatbreads Sprigs of fresh rosemary and pine for garnish not for eating
Instructions
- Step 1:
- Preheat the oven to 400°F (200°C) Toss beets fennel and Brussels sprouts with olive oil rosemary salt and pepper Spread on a baking sheet and roast for 20 minutes turning once until tender and golden Let cool
- Step 2:
- For the labneh stir together Greek yogurt lemon juice dill parsley and salt Spoon into a bowl and drizzle with olive oil if desired
- Step 3:
- In a bowl combine mushrooms olive oil balsamic vinegar garlic thyme salt and pepper Let marinate for at least 20 minutes
- Step 4:
- For the tapenade mix chopped olives pine nuts capers parsley lemon zest and olive oil in a small bowl
- Step 5:
- Arrange all items artfully on a large wooden board roasted vegetables herbed labneh marinated mushrooms tapenade raw carrots pickled onions dried cranberries pomegranate seeds and crackers Garnish with fresh rosemary and pine sprigs for a forest effect (ensure pine is not consumed)
- Step 6:
- Serve immediately encouraging guests to mix and match flavors
Save to Pinterest This mezze board has been a highlight at family holiday gatherings bringing everyone together around new flavors and shared plates
Required Tools
Baking sheet Mixing bowls Chefs knife Serving board/platter Small serving bowls
Allergen Information
Contains dairy (Greek yogurt) Contains tree nuts (pine nuts) Contains gluten if using wheat crackers use gluten-free options if needed Always check product labels for hidden allergens
Nutritional Information
Calories 270 Total Fat 15 g Carbohydrates 28 g Protein 7 g per serving
Save to Pinterest This mezze board is the perfect final touch to any winter gathering bringing warmth and joy in every bite
Recipe Questions & Answers
- → What vegetables are best for roasting on this board?
Beets, fennel, and Brussels sprouts are ideal for roasting, as they offer a robust and earthy flavor that complements the other elements well.
- → How is the herbed labneh prepared?
The herbed labneh blends Greek yogurt with lemon juice, fresh dill, parsley, and salt, creating a creamy, tangy accent to balance roasted and marinated components.
- → Can the marinated mushrooms be prepared ahead?
Yes, allowing the mushrooms to marinate for at least 20 minutes enhances their flavor and can be done in advance for convenience.
- → What’s the role of the pine nut and olive tapenade?
This tapenade adds a nutty, briny richness, combining toasted pine nuts, olives, capers, and fresh herbs to elevate the board’s complexity.
- → Are there suggestions for garnishing the platter?
Sprigs of fresh rosemary and pine create a forest-inspired visual effect, but only rosemary should be consumed as pine is for decoration.