Pin It 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 reminds me of sharing warm moments with family during cold winter evenings.
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.
Pin It This recipe brings back cherished family moments around the table sharing and enjoying a variety of flavors.
Notes
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
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
Pin It This mezze board is a delightful and wholesome addition to any winter gathering.
Recipe FAQs
- → How long should the vegetables be roasted?
Roast the beets, fennel, and Brussels sprouts at 400°F (200°C) for about 20 minutes until tender and golden, turning once halfway.
- → Can I prepare the marinated mushrooms in advance?
Yes, marinate the cremini mushrooms for at least 20 minutes ahead to enhance their flavor; overnight marination is also fine.
- → What can be used as a substitute for labneh?
For a vegan alternative, use plant-based yogurt with lemon juice and fresh herbs to mimic the creamy, tangy texture.
- → How to serve and enjoy the platter best?
Arrange all components on a large board and encourage guests to combine flavors freely, mixing roasted veggies, dips, and garnishes.
- → Are pine nuts safe to eat in this dish?
The tapenade includes toasted pine nuts, but decorative pine sprigs used for garnish should not be consumed.