Name: Greek Mezze Platter
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT4H15M0.000S
Yield: 8 servings
Cuisine: european
Ingredients: Marinated Herbed Feta, recipe follows; 6 roasted red peppers, store-bought; 8-10 stuffed grape leaves, store-bought; 1 cup hummus, store-bought; 1 tablespoon pine nuts, toasted; Good olive oil; Toasted Pita Chips, for serving, recipe follows; 4 sprigs of fresh thyme; 1 1/2 teaspoons dried thyme; 1/2 teaspoon dried fennel seeds; 1/2 teaspoon crushed red pepper flakes; 1 1/2 pounds Greek feta, drained and sliced 1/2 inch thick; 3 sprigs fresh thyme; 1/2 cup green olives with pits, such as Cerignola; 1/2 cup good olive oil; Kosher salt and freshly ground black pepper; 4 loaves pita bread

Directions

Watch how to make this recipe.

Artfully arrange the marinated feta, red peppers, stuffed grape leaves and a small bowl filled with the hummus on a platter. Sprinkle the pine nuts over the hummus and add a drizzle of olive oil. Place the pita chips on the platter and arrange the sprigs of thyme over the red peppers, for decoration.

Marinated Herbed Feta:

Yield: 8 servings

Combine the dried thyme, fennel seeds, and red pepper flakes in a small bowl. Lay the feta slices overlapping on a 9 × 9-inch square serving plate.
Sprinkle the feta with the entire herb mixture. Nestle the thyme sprigs and olives among the feta slices. Drizzle with the olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cover the dish with plastic wrap and refrigerate for at least 4 hours. Serve at room temperature.

Toasted Pita Chips:

Yield: 32 chips

Preheat the oven to 350 degrees F.
Slice the pita bread into 8 triangles and place them on a sheet pan. Place the sheet pan in the oven and toast the bread for 10 minutes.

On Tonight

Greek Mezze Platter

Marinated Herbed Feta:

Toasted Pita Chips:

Marinated Herbed Feta:

Toasted Pita Chips:

Categories:

More from: