29/04/2020 Mezze Party Platter - Host The Toast

Mezze Party Platter

Author: Morgan Prep Time: 1 hour 30 mins Cook Time: 30 mins Total Time: 2 hours
Yield: 10 1x

INGREDIENTS SCALE 1x 2x 3x

1 1/2 cups tzatziki, homemade or store bought

1 cup hummus, homemade or store bought
1 cup baba ghanoush, homemade or store bought

FOR THE MARINATED FETA:

1 (16 ounce) block Greek feta, drained and sliced

3 sprigs fresh thyme
3 tablespoons fresh basil, cut into thin ribbons
2 cloves garlic, minced
1/2 teaspoon red pepper flakes
Juice of 1 lemon+ 1 teaspoon zest
1/2 cup olive oil
Kosher salt and freshly ground black pepper

FOR THE MUHAMMARA:

1 (7 ounce) jar roasted red peppers, drained

2/3 cup walnuts, lightly toasted
4 cloves garlic
Juice of 1 lemon
1 tablespoon pomegranate molasses
1 teaspoon ground cumin
1/2 cup olive oil, divided
1/2 cup unseasoned bread crumbs
1 teaspoon dried hot red pepper flakes, or to taste
Kosher salt, to taste

FOR THE TURKISH TABBOULEH:

1 cup bulgur
Juice of 1 lemon
2 tablespoons olive oil
2 tablespoons tomato paste
1 tablespoon harissa
Kosher salt, to taste
8 cherry tomatoes, chopped
1/4 cup sliced green onion
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint

FOR THE ZA’ATAR PITA CHIPS:

4 large pitas
2 tablespoons olive oil
3 tablespoons za’atar
Kosher salt, to taste

TO SERVE:

1 small bunch rainbow carrots, stemmed and sliced in half

1 red bell pepper, stemmed, seeded, and cut into strips
1 large cucumber, sliced
1 1/2 cups mixed olives
1/2 cup mixed nuts
Additional fresh dill, parsley, mint, and thyme, to garnish
Pomegranate seeds, to garnish

INSTRUCTIONS

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29/04/2020 Mezze Party Platter - Host The Toast
To start, prepare the feta. Lay the feta on a large plate with each slice slightly overlapping the last. Sprinkle the leaves
from the thyme, the sliced basil, the minced garlic, the red pepper akes, and the lemon zest all over the feta. Drizzle
with the lemon juice and olive oil and then sprinkle with salt and pepper, to taste. Cover with plastic wrap and
refrigerate until ready to serve. 

Meanwhile, make the muhammara. In the bowl of a food processor, combine the roasted red peppers, toasted walnuts,
garlic, lemon juice, pomegranate molasses, cumin, and half of the olive oil. Process until smooth. Add in the
breadcrumbs and pulse until you reach the desired consistency. Season with red pepper akes and Kosher salt, to taste,
and pulse just until evenly distributed. Cover and refrigerate until ready to serve.

Next, make the Turkish tabbouleh. In a large, heat-proof bowl, combine the dried bulgur, olive oil, tomato paste, harissa,
salt, and 1 cup of boiling water. Mix well. Let the bulgur sit until it has absorbed all of the liquid, about 30 minutes. Mix in
the tomatoes, green onion, parsley, and mint. Cover and refrigerate until ready to serve.

Shortly before serving, make the za’atar pita chips. Preheat the oven to 350°F. Use kitchen scissors to cut the pita bread
into small triangles by continuously cutting the pita in half until you reach  your desired chip size. Place the pita
triangles in a large bowl and toss with the olive oil, za’atar, and salt. Spread the pita chips on two large baking sheets
and bake until crisp and golden, about 10 minutes, turning halfway through. Allow to cool slightly and transfer to a bowl
to serve (or transfer to an air tight container for up to 2 days before serving).

Assemble the party platter with all of the completed ingredients, as well as carrots, bell pepper, cucumber, olives, nuts,
and plenty of herbs and pomegranate seeds to garnish. Serve at room temperature.

NOTES
All of the components of the mezze platter can be made up to 2 days in advance. Simply assemble everything the
day-of for a low-stress but really stunning platter. 

DID YOU MAKE THIS RECIPE?

Tag @hostthetoast on Instagram and hashtag it #hostthetoast

Find it online: https://hostthetoast.com/mezze-party-platter/

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