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 always brings warmth and cheer to our family get-togethers during the chilly months.
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 Sharing this mezze board brings my family closer every winter as we enjoy the blend of flavors and traditions.
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
Save This mezze board combines simple fresh ingredients for a memorable winter appetizer perfect for sharing.
Cooking Questions
- → How do I roast the vegetables for the board?
Toss beets, fennel, and Brussels sprouts with olive oil, chopped rosemary, salt, and pepper. Roast at 400°F (200°C) for 20 minutes, turning once until tender and golden.
- → What can I substitute for the herbed labneh for a vegan option?
Use plant-based yogurt and mix it with lemon juice, dill, parsley, and salt to mimic the creamy herbed labneh flavor.
- → How long should the mushrooms marinate?
The mushrooms should marinate for at least 20 minutes to absorb the balsamic, garlic, and thyme flavors.
- → Can pine nuts be replaced if someone has allergies?
Yes, toasted sunflower seeds or pumpkin seeds can be used as a nut-free alternative in the tapenade.
- → What beverages pair well with this winter board?
Crisp Sauvignon Blanc or a light Pinot Noir complement the earthy and tangy flavors harmoniously.
- → How should I arrange the ingredients for best presentation?
Spread the roasted vegetables, labneh, marinated mushrooms, and tapenade evenly on a large board. Add raw carrots, pickled onions, cranberries, pomegranate seeds, and crackers around them, garnishing with fresh rosemary and pine sprigs.