Creating an appetizer board is our go-to vehicle for feeding mouths as they walk through our door. There is always a little something for everyone and for some reason having more appetizers feels less stressful than having one and hoping it’s a winner. We love Greek food and often make a dinner party menu featuring this type of cuisine. Keeping that in mind, we set out to make a board of Greek appetizers (mezze) that mostly stays away from our traditional meat and cheese boards. If you feel like over-achieving you can make many of these items from scratch, but to save time we have purchased them from Trader Joe’s. Pro Tip: whenever we purchase a pre-made dip from the grocery store, we always give it a little TLC before serving. For this board we used Trader Joe’s labneh and hummus; we transferred each into smaller bowls and drizzled olive oil and red chili flakes on the labneh and olive oil and everything spice on the hummus. It’s a small touch that makes the board look better and less like you just got home from the grocery store.
Makes: 8 servings
Prep Time: 25 minutes Total Time: 25 minutes
- 1 container small tomatoes on the vine
- 1 English cucumber, sliced on a bias
- 1 block (6-8 oz) feta cheese, cut into bite-sized cubes
- 1 container dolmas
- 1 jar of grilled, marinated artichoke hearts, drained
- 1 jar Greek olives, drained
- 1 bag of Trader Joe’s Olive & Herbs Mixed Nuts, or similar
- 1 package pita, cut into small wedges
- 1 container hummus
- 1 container labneh
- 1/4 cup olive oil
- red pepper flakes
- Everything Bagel Spice
- Prep the ingredients that need a little TLC. Slice the cucumber into thick slices on a bias. Cut the feta into large chunks. Drain the dolmas, artichoke hearts, and olives. Cut the pita into wedges.
- Transfer the hummus and labneh (or any other dips) into small ramekins or bowls that will fit on your board. Top each dip with a tablespoon or two of olive oil. Sprinkle red pepper flakes on the labneh and Everything Bagel Spice on the hummus.
- Arrange the platter. Start by putting the two ramekins of dips onto the platter. From there, layer each of the ingredients in at least two places on a large board. We try and mix and match the ingredients but also make sure that dry ingredients like the pita or mixed nuts stay dry by being placed near a ramekin. Once the board is full and assembled, serve immediately.