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 brings warmth and variety to winter meals I first enjoyed it during a chilly evening gathering and it was an instant favorite with everyone.
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.
Pin it This board always brings my family together reminding us of the joys of sharing and seasonal flavors during winter holidays.
Wine Pairing
Try a crisp Sauvignon Blanc or a light Pinot Noir to complement the earthy and herby flavors of the mezze board.
Serving Suggestions
Use edible flowers or microgreens for extra color and serve with a variety of fresh crusty breads for added texture.
Allergen Information
Contains dairy Greek yogurt tree nuts pine nuts and gluten if using wheat crackers opt for gluten-free options if needed.
Pin it This pine forest mezze board is a festive and versatile dish perfect to share and enjoy all winter long.
Frequently Asked Questions
- → How do I roast the vegetables for this board?
Toss beets, fennel, and Brussels sprouts with olive oil, rosemary, salt, and pepper. Roast at 400°F (200°C) for 20 minutes, turning once, until tender and golden.
- → Can I make the herbed labneh vegan?
Yes, substitute the Greek yogurt with a plant-based yogurt alternative and mix with lemon juice, dill, parsley, and salt.
- → How long should the mushrooms marinate?
Let the cremini mushrooms marinate in olive oil, balsamic vinegar, garlic, thyme, salt, and pepper for at least 20 minutes to develop flavor.
- → What is a good wine pairing for this mezze board?
A crisp Sauvignon Blanc or a light Pinot Noir complements the robust and earthy flavors beautifully.
- → Are pine needles edible as garnish?
Use fresh pine sprigs only for decoration; pine needles should not be eaten.