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 is one of my favorite seasonal spreads I have served at many winter get-togethers where guests love combining different bites
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 dish creates wonderful memories shared among family and friends especially in winter months
Notes
Add smoked cheese or charcuterie for non-vegetarian guests Wine pairing: Try a crisp Sauvignon Blanc or a light Pinot Noir Use edible flowers or microgreens for extra color
Required Tools
Baking sheet Mixing bowls Chefs knife Serving board/platter Small serving bowls
Nutritional Information
Calories: 270 Total Fat: 15 g Carbohydrates: 28 g Protein: 7 g
Save to Pinterest This mezze board offers a perfect balance of hearty and fresh flavors ideal for winter entertaining
Common Questions
- → What vegetables are roasted for this board?
Beets, fennel, and Brussels sprouts are tossed with olive oil and rosemary, then roasted until tender and golden.
- → How is the herbed labneh prepared?
Greek yogurt is combined with lemon juice, fresh dill, parsley, and salt, creating a creamy and fragrant spread.
- → What ingredients are in the tapenade?
The tapenade blends chopped green olives, toasted pine nuts, capers, parsley, lemon zest, and olive oil for a bright, nutty flavor.
- → Can this platter accommodate dietary preferences?
Yes, substitute plant-based yogurt for a vegan option and add smoked cheese or charcuterie for non-vegetarian guests.
- → What garnishes enhance the presentation?
Fresh rosemary and pine sprigs are used as decorative garnishes to evoke the winter forest theme.
- → How long does it take to prepare?
Preparation takes about 30 minutes, with 20 minutes of roasting, totaling approximately 50 minutes.