GREEK MEZZE PLATTER RECIPE | INA GARTEN | FOOD NETWORK
Provided by Ina Garten
Categories appetizer
Total Time 4 hours 15 minutes
Cook Time 15 minutes
Yield 8 servings
Number Of Ingredients 17
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.
GREEK MEZE PLATTER (HOW TO MAKE IT AT HOME)
Steps:
- Mix the katiki with the olive oil, the oregano, and the black pepper.
- Arrange everything on a platter and drizzle with e.v. olive oil. Sprinkle with dried oregano and black pepper.
- Serve with ouzo, tsipouro, or cold white wine.
- Eat!
Nutrition Facts : Calories 580 kcal, ServingSize 1 serving
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