Greek Mezza Platter
I saw this appetizer on a recent Food Network episode, and it sounded so fabulous – the perfect “pick up and go” food that’s quick to prepare. On a platter, you’ll arrange the following (directions below):
Marinated Herbed Feta, (recipe below)
6 roasted red peppers, store – bought
10 stuffed grape leaves, store – bought
1 cup hummus, store – bought
1 TBSP pine nuts, toasted
Extra Virgin Olive oil
Toasted Pita Chips, for serving (recipe below)
4 sprigs fresh thyme
Marinated Herbed Feta
1 ½ tsp dried thyme
½ tsp dried fennel seeds
½ tsp crushed red pepper flakes
1 ½ lbs greek feta, drained and sliced 1/2 inch thick
3 sprigs fresh thyme
½ cup good green olives with pits
½ cup extra virgin olive oil
Kosher salt and freshly ground black pepper
- 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 (I’m using a container that I can transport easily though).
- 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 or 1-2 days. Serve at room temperature for best flavor.
- 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.
- 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.