Before the Easter Feast… we need a light and colorful Vegetarian Mezze platter!!
A few years ago we did an epic Greek Easter brunch at one of my best friends from college house. It was enough to make me want to pack my bags, move to Greece, and take up residence somewhere by the sparkling blue sea. It was everything you could have imagined… various meats, cheese, olives, snacks… the list goes on. They laid it out for us in a few courses and I never wanted to leave. I’m incredibly sad to report that they have since moved our of LA so our extraordinary Greek Easter doesn’t happen anymore. Who’s Greek and wants to invite me over? I’LL BRING THE FLAMING CHEESE and the Vegetarian Mezze!
So rather than sulk and be sad, I’ve just started making a little appetizer situation of all my favorite nibbles ’n things to munch on before the actual Easter brunch takes place… hence my Vegetarian Mezze appetizer situation. It’s a combination of artichoke hearts, marinated garlic, feta, pesto, olives, tabouli, hummus, tzatziki, dolmades and everything else you could throw together for an appetizer board of epic proportions. And while yes, you would serve this to a group for a large gathering, it also makes the perfect dinner for 2 or 4 when you’re rolling with family only! This Sunday you can bet will consist of this Vegetarian Mezze platter and a carrot cake…. and that’s about it!
Vegetarian Mezze Platter
- Artichokes Hearts
- Cubed Feta
- Sun Dried Tomato Pesto
- Assorted Olvies
- 1 cup tabouli
- 1 cup hummus
- 1 cup tzatziki
- half dozen dolmades
- 1 recipe assorted pita chips or wedges
- assorted crackers
- halved radishes
- halved cherry tomatoes
- Arrange all the ingredients on a large platter and serve as needed. People can mix and match their own bites using the crackers or pita chips as a base.
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking