Save to Pinterest A stunning winter mezze platter inspired by the flavors and colors of a pine forest featuring robust flavors earth vegetables and festive touches perfect for cozy gatherings
This mezze board reminds me of peaceful winter evenings spent with friends surrounded by nature and good food
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 ensuring pine is not consumed
- Serve:
- Serve immediately encouraging guests to mix and match flavors
Save to Pinterest This board brings our family together during chilly winter nights making every gathering warm and memorable
Wine Pairing
Try a crisp Sauvignon Blanc or a light Pinot Noir to complement the varied flavors of the mezze board
Required Tools
Baking sheet Mixing bowls Chefs knife Serving board or 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 to Pinterest This mezze board offers a delightful balance of flavors and textures that guests will love
Common Recipe Questions
- → How long should vegetables be roasted?
Roast beets, fennel, and Brussels sprouts at 400°F (200°C) for about 20 minutes, turning once until tender and golden.
- → Can labneh be substituted for a vegan option?
Yes, plant-based yogurt can replace labneh for a dairy-free variation while maintaining creamy texture.
- → What is the best way to marinate the mushrooms?
Combine cremini mushrooms with olive oil, balsamic vinegar, garlic, thyme, salt, and pepper. Let them rest for at least 20 minutes to develop flavor.
- → How should the pine nut tapenade be prepared?
Mix green olives, toasted pine nuts, capers, parsley, lemon zest, and olive oil evenly to create a nutty and tangy tapenade.
- → What are good serving suggestions for this board?
Serve on a large wooden platter with crackers or flatbreads. Garnish with fresh rosemary and pine sprigs for a festive look, encouraging guests to mix flavors.