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 together winter ingredients in a way that feels warm and inviting suitable for sharing with friends and family during colder months.
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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
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Instructions
- Preheat and roast vegetables:
- 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.
- Prepare labneh:
- Stir together Greek yogurt lemon juice dill parsley and salt. Spoon into a bowl and drizzle with olive oil if desired.
- Marinate mushrooms:
- Combine mushrooms olive oil balsamic vinegar garlic thyme salt and pepper. Let marinate for at least 20 minutes.
- Make tapenade:
- Mix chopped olives pine nuts capers parsley lemon zest and olive oil in a small bowl.
- Assemble board:
- 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.
- Serve:
- Serve immediately encouraging guests to mix and match flavors.
Save This recipe has become a favorite for holiday gatherings creating warm memories around the table with loved ones.
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Wine Pairing
Try a crisp Sauvignon Blanc or a light Pinot Noir to complement the fresh and earthy flavors of the mezze board.
Nutritional Information
Per serving calories 270 total fat 15 g carbohydrates 28 g protein 7 g
Allergen Information
Contains dairy (Greek yogurt) contains tree nuts (pine nuts) contains gluten if using wheat crackers use gluten-free options if needed always check product labels for hidden allergens.
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This mezze board is a vibrant combination of flavors that brings a festive touch to any winter occasion.
Recipe FAQ
- → How long should the vegetables be roasted?
Roast the beets, fennel, and Brussels sprouts for 20 minutes at 400°F (200°C) until tender and golden, turning once halfway through.
- → Can I substitute the Greek yogurt for a dairy-free option?
Yes, to make this board vegan-friendly, substitute Greek yogurt with plant-based yogurt for the herbed labneh.
- → What wine pairs well with this mezze board?
A crisp Sauvignon Blanc or a light Pinot Noir complements the herbaceous and earthy flavors beautifully.
- → Are pine nuts safe for people with tree nut allergies?
Pine nuts are considered tree nuts and should be avoided by those with tree nut allergies.
- → How can I add a smoky element to this platter?
Adding smoked cheese or charcuterie provides smoky notes that enhance the overall flavor profile.
- → Should the pine sprigs be eaten?
Pine sprigs are for garnish only and should not be consumed.
