Pine Forest Winter Mezze

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

Rinse produce, clean cookware, and fill pots smoothly with flexible spray options for everyday cooking.

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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.

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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

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Rinse produce, fill pots, and clean cookware easily with flexible spray options for everyday cooking tasks.

Check price on Amazon

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.