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Fall Mezze Board from www.whatsgabycooking.com (@whatsgabycookin)
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5 from 1 vote

Fall Mezze Board

Get ready for the fall mezze of your dreams! Perfect for an appetizer or for a light meal when your guests can DIY their own adventure
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Appetizer
Cuisine: Mediterranean
Keyword: fall mezze board, easy mezze board, how to make a mezze board, seasonal mezze board
Servings: 8 people
Author: Gaby Dalkin


  • Rosemary Honey and Mustard Roasted Walnuts (recipe below)

  • Fresh feta drizzled with olive oil
  • assorted olives
  • marinated artichokes
  • sliced or quartered radishes
  • toasted pita wedges
  • sliced Persian cucumbers
  • assorted crackers
  • roasted bell peppers
  • mozzarella balls
  • dried figs
  • dried apricots

For the Rosemary Honey and Mustard Roasted Walnuts

  • 1 1/2 cups raw walnut halves
  • 2 tbsp honey
  • 1 tbsp olive oil
  • 1 1/2 tsp ground yellow mustard seed
  • 1/2 tsp kosher salt
  • 1/2 tsp dried rosemary
  • 1/4 tsp crushed red pepper flakes


  • Preheat oven to 375 degrees F.
  • Line baking sheet with parchment or silicone baking mat.
  • In a medium bowl, stir together the honey, olive oil, mustard, rosemary, red pepper flakes, and salt. Toss walnuts in the mixture and stir until well coated.
  • Spread the walnuts in a single layer on lined baking sheet and bake at 375 for 10-15 minutes until fragrant, stirring once about halfway through cooking time.  
  • Remove from the oven. Toss the walnuts to coat and loosen them from the pan.  Allow the walnuts to cool before enjoying and assembling the mezze board.