DRIED FRUIT PLATTER IDEAS RECIPES

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GREEK MEZZE PLATTER RECIPE | INA GARTEN | FOOD NETWORK



Greek Mezze Platter Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories     appetizer

Total Time 4 hours 15 minutes

Cook Time 15 minutes

Yield 8 servings

Number Of Ingredients 17

Marinated Herbed Feta, recipe follows
6 roasted red peppers, store-bought 
8-10 stuffed grape leaves, store-bought 
1 cup hummus, store-bought 
1 tablespoon pine nuts, toasted 
Good olive oil 
Toasted Pita Chips, for serving, recipe follows
4 sprigs of fresh thyme 
1 1/2 teaspoons dried thyme
1/2 teaspoon dried fennel seeds 
1/2 teaspoon crushed red pepper flakes 
1 1/2 pounds Greek feta, drained and sliced 1/2 inch thick 
3 sprigs fresh thyme 
1/2 cup green olives with pits, such as Cerignola 
1/2 cup good olive oil 
Kosher salt and freshly ground black pepper 
4 loaves pita bread

Steps:

  • Artfully arrange the marinated feta, red peppers, stuffed grape leaves and a small bowl filled with the hummus on a platter. Sprinkle the pine nuts over the hummus and add a drizzle of olive oil. Place the pita chips on the platter and arrange the sprigs of thyme over the red peppers, for decoration.
  • Combine the dried thyme, fennel seeds, and red pepper flakes in a small bowl. Lay the feta slices overlapping on a 9 × 9-inch square serving plate.
  • Sprinkle the feta with the entire herb mixture. Nestle the thyme sprigs and olives among the feta slices. Drizzle with the olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cover the dish with plastic wrap and refrigerate for at least 4 hours. Serve at room temperature.
  • "Make It Ahead" by Ina Garten © Clarkson Potter 2014. Provided courtesy of Ina Garten. All rights reserved.
  • Preheat the oven to 350 degrees F.
  • Slice the pita bread into 8 triangles and place them on a sheet pan. Place the sheet pan in the oven and toast the bread for 10 minutes.

ANTIPASTI PLATTER RECIPE | GIADA DE LAURENTIIS | FOOD NETWORK



Antipasti Platter Recipe | Giada De Laurentiis | Food Network image

Provided by Giada De Laurentiis

Categories     appetizer

Total Time 14 hours 15 minutes

Prep Time 40 minutes

Cook Time 1 hours 15 minutes

Yield 6 to 8 servings

Number Of Ingredients 23

1 pound assorted sliced deli meats (such as salami, spicy capocollo, prosciutto, mortadella, and bresaola)
1/2 pound Parmigiano-Reggiano, cut into irregular chunks
Pinzimonio, recipe follows
Marinated Olives, recipe follows
Roasted Pepper Salad, recipe follows
1 loaf focaccia bread, sliced
1/2 cup olive oil
2 teaspoons salt
1 teaspoon freshly ground black pepper
3 tablespoons olive oil
1 tablespoon lemon zest
1/2 teaspoon dried crushed red pepper flakes
1 1/2 cups Sicilian cracked green olives
1 1/2 cups kalamata olives
2 tablespoon chopped fresh basil leaves
3 red bell peppers
2 orange bell pepper
1/3 cup pitted kalamata olives, thinly sliced
1/4 cup olive oil
2 tablespoons drained capers
6 fresh basil leaves, chopped
2 garlic cloves, minced
Salt and freshly ground black pepper

Steps:

  • Arrange the meats, cheeses, and foccacia on a large platter. Arrange a platter of Pinzimonio. Place the Marinated Olives and Roasted Red Pepper Salad in small serving bowls. Serve, allowing guests to compose their own assortment of antipasti on their plate.;
  • Assorted cut-up vegetables (such as carrots, celery, fennel bulb, radishes, red and orange bell peppers, and cherry tomatoes)
  • Stir the oil, salt, and pepper in a small bowl to blend. Arrange the vegetables on a platter. Serve the vegetables with the dip.
  • Stir the oil, lemon zest, and red pepper flakes in a heavy small skillet over medium heat just until fragrant, about 1 minute. Remove from the heat. Add the olives and toss to coat. Add the basil; toss to coat. Serve.
  • Preheat the broiler. Cover a heavy baking sheet with foil. Arrange the bell peppers on the baking sheet. Broil until the skins brown and blister, turning the peppers over occasionally, about 15 minutes. Enclose the peppers in a resealable plastic bag. Set aside until cooled to room temperature, about 20 minutes.
  • Peel, seed, and cut the peppers into 1/2-inch thick strips. Toss the pepper strips, olives, oil, capers, basil, garlic, salt, and pepper in a medium bowl to combine. Cover and refrigerate up to 2 days.

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