Save 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 brings warmth to winter meals and has become a family favorite during holiday get-togethers
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
- Roast Vegetables:
- 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
- Prepare Labneh:
- Stir together Greek yogurt lemon juice dill parsley and salt Spoon into a bowl and drizzle with olive oil if desired
- Marinate Mushrooms:
- Combine mushrooms olive oil balsamic vinegar garlic thyme salt and pepper Let marinate for at least 20 minutes
- Make Tapenade:
- Mix chopped olives pine nuts capers parsley lemon zest and olive oil in a small bowl
- Assemble Board:
- 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
- Serve:
- Serve immediately encouraging guests to mix and match flavors
Save Sharing this board around the table always sparks lively conversations and delighted smiles among my family
Notes
Add smoked cheese or charcuterie for non-vegetarian guests Wine pairing Try a crisp Sauvignon Blanc or a light Pinot Noir
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
Save This mezze board is a vibrant celebration of winter flavors sure to impress your guests time and again
Recipe Questions & Answers
- → How do I prepare the roasted vegetables?
Toss beets, fennel, and Brussels sprouts with olive oil, fresh rosemary, salt, and pepper. Roast at 400°F (200°C) for 20 minutes until tender and golden.
- → What ingredients give the labneh its fresh flavor?
Greek yogurt is mixed with lemon juice, fresh dill, parsley, and a pinch of salt to create a bright and herby labneh spread.
- → Can I make the mushroom marinade ahead of time?
Yes, marinate cremini mushrooms with olive oil, balsamic vinegar, garlic, fresh thyme, salt, and pepper for at least 20 minutes to enhance flavors.
- → What is in the pine nut and olive tapenade?
The tapenade combines chopped green olives, toasted pine nuts, capers, parsley, lemon zest, and olive oil for a zesty, nutty spread.
- → How can I adapt this board for vegan guests?
Substitute the Greek yogurt labneh with a plant-based yogurt option to keep the creamy texture without dairy.