Mediterranean Mezze Platter Recipes

OLIVE TAPENADE

Steps:

• If the olives are not oil-cured, rinse them well under cold water to get rid of the brine. Do the same with the capers and drain well.
• Place all ingredients into a food processor and blend until a smooth paste is achieved. Use it as a spread for bread, as a dip for raw vegetables or as a condiment with eggs, potatoes, fish or meat.
• In a small food processor, place the feta, Greek yogurt, cider vinegar, salt and pepper and process until fairly smooth.
• Slowly stream in the extra virgin olive oil, while continuing to pulse (you may need more or less, depending on your desired consistency). Taste and adjust the seasoning.
• Refrigerate for at least an hour. Bring to room temperature, stir again and serve as a spread for toasted pita wedges, on crostini or with crudités.

MEDITERRANEAN MEZZE PLATTER

Steps:

• In a medium bowl, whisk together lemon juice, oil, and cumin; season with salt and pepper. Add carrots and pecans, and toss to combine.
• Transfer hummus to a serving bowl, and drizzle with oil, if desired. If using mint, place 1 leaf on each piece of feta; if using, wrap with 1/2 a grape leaf. Serve hummus on a platter with pitas, carrot salad, feta, and olives.