I have many obsessions. Some are healthy (can an obsession even be healthy?), some are worrisome, and many are just nonsensical.
But one of my favorite obsessions (because when you have as many as I have, you end up having favorites) is platters. Goodness, how I love them. Oftentimes, the problem with beautiful food is that it comes in such small quantities. Platters solve that problem. Whenever I need a pick-me-up, I scroll through platter ideas on Pinterest and it’s the most soothing experience in the world.
Before the pandemic, I would host a monthly book club. The book club snacks started innocently enough with some Whirley Pop popcorn and a stack of brownies. But I am my mother’s daughter and it’s literally impossible for me not to pull out all the stops when it comes to hospitality. Book club members learned quickly to skip dinner before coming because the land of snacks was plentiful for all.
I created a Halloween snack board when we discussed The Shining last October. An English Tea Party platter accompanied our discussion of Persuasion. Asian appetizers, tapas, breakfast boards, Greek spreads… You name it and I created it. Jackson forgave me for the small fortune I spent on these creations every month because I’d end up making so much food it would feed us for the rest of the week.
As far as heartbreaks caused by the pandemic goes, this is pretty minor. But I’ve honestly really missed making my friends epic snack platters. For all the wonderful things platters are, they are certainly not pandemic-friendly.
So I made one the other day just for the heck of it, just to make sure I haven’t lost my edge. This particular platter is less “finger food” vibe and more “dinner with a couple of friends” vibe. Serve this platter with a stack of warm naan bread and you will have a table of happy dinner guests.
Platters like this Mediterranean grazing platter are a great way to feed a small crowd. They can’t help but be swooned by the presentation (everyone swoons over platters, right? It’s not just me?) and they can pick and choose out of all the tasty things you created to create their ultimate tasty dish. It’s a win-win for everyone. Plus it’s just fun. Who doesn’t find joy in making edible works of art?
Another beautiful things about platters: there are no hard and fast rules. If you don’t like something I’ve included in my platter or you feel like something is missing, trust your gut! Platters should be used as inspiration only, not as a blueprint. Let my platter spark your imagination, then run with it!
The elements of this platter are as follows (clockwise from the top left):
- Pita chips (Stacy’s. Always Stacy’s)
- Marinated feta
- Herby chickpea salad
- Hummus (I used this hummus from Trader Joe’s)
- Shawarma cauliflower
- Roasted red pepper muhammara (granted, my recipe below is a very loose interpretation of muhammara, but it is not a loose interpretation of deliciousness)
- Turkey meatballs (nothing fancy here. Go with your favorite homemade recipe, this chicken variety, or make your life easier by not scooping raw meat into balls and buy them frozen)
- Veggie root fries
- Balsamic-glazed eggplant and zucchini
- Couscous (I use this stuff from Trader Joe’s and it microwaves to perfection in 3.5 minutes. Also, fluffing it with a fork afterwards is one of the most satisfying things you’ll ever experience)
- Naan (not pictured. I usually pick some up at Trader Joe’s but it’s also a lot of fun to make your own!)
That’s about it! I hope you have as much fun with this platter as I did and enjoy your #SaturdayPlatterday!
Mediterranean Grazing Platter
Ingredients
Marinated Feta
- 1 block feta broken into roughly bite-sized pieces
- 1/4 cup sundried tomatoes chopped
- 2 tbsp fresh parsley chopped
- 1 tbsp dried oregano
- 2 cloves garlic thinly sliced
- freshly ground pepper to taste
- 1/4 cup olive oil
Herby Chickpea Salad
- 1 can chickpeas drained and rinsed
- 1/2 cup feta crumbled
- 1/2 cup fresh parsley chopped
- 1/4 cup fresh mint chopped
- 2 tbsp dried oregano
- 3 cloves garlic minced
- 1 red bell pepper chopped
- 1 cucumber chopped
- 2 tomatoes chopped
- juice of one lemon
- 2 tbsp olive oil
- salt and pepper to taste
Shawarma Cauliflower
- 1 head cauliflower stalk removed
- 3/4 tsp ground ginger
- 1/4 tsp paprika
- 1/2 tsp tumeric
- 1 tsp cumin
- 1 tsp ground cinnamon
- 1 tsp dried oregano
- 1 tsp salt
- 1 tsp pepper
- 2 cloves garlic minced
- juice of one lemon
- 1 tbsp honey
- 2 tbsp olive oil
Roasted Red Pepper Muhammara
- 1 jar roasted red peppers drained
- 1 bunch fresh basil stems removed
- 1/2 cup roasted almonds or walnuts
- 1/2 cup oil-packed sundried tomatoes
- 2 cloves garlic peeled
- salt and pepper to taste
Baked Root Veggie Fries
- 2 russet potatoes cut into 1/2 inch thick matchsticks
- 2 sweet potatoes cut into 1/2 inch thick matchsticks
- 2 Japanese sweet potatoes cut into 1/2 inch thick matchsticks
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 2 tsp garlic powder
- 1 tbsp dried oregano
- salt to taste
Balsamic-Glazed Veggies
- 1 eggplant chopped
- 3 zucchini chopped
- 1/4 cup balsamic vinegar
- 2 tsp honey
- 2 tbsp olive oil
- 2 cloves garlic thinly sliced
- salt and pepper
Additional Platter Components
- 1 bag pita chips
- 18 turkey or chicken meatballs frozen or homemade
- 6 pieces naan
- 2 cups couscous cooked
- 1 container hummus store-bought or homemade
Instructions
Marinated Feta
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Combine all ingredients in a bowl. Mix well. Store in an airtight container (including the excess oil).
Herby Chickpea Salad
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Combine all ingredients in a large bowl. Mix well and season with salt and pepper.
Shawarma Cauliflower
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Preheat oven to 400 degrees.
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Combine all spices in a small bowl. Set aside.
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Combine lemon juice, honey, and olive oil in a separate small bowl. Set aside.
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Put cauliflower florets in a large bowl and toss first with the lemon juice mixture, then add the seasoning.
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Transfer cauliflower to a parchment-lined baking sheet and bake for 35 minutes, stirring occasionally.
Roasted Red Pepper Muhammara
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Combine all ingredients in a food processor and pulse until smooth.
Baked Root Veggie Fries
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Preheat oven to 425 degrees.
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On a parchment-lined baking sheet, toss potatoes with olive oil, paprika, garlic powder, and oregano.
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Bake for 40 minutes, stirring occasionally, until golden.
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Remove from oven and immediately season with salt. Stir well and serve.
Balsamic-Glazed Veggies
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Preheat oven to 400 degrees
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In a small bowl, combine balsamic vinegar, honey, olive oil, garlic, and salt and pepper.
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Arrange the zucchini and eggplant on a parchment-lined baking sheet and toss with balsamic mixture.
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Bake for 30-35 minutes until veggies are tender.
For the platter
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Arrange pita chips, feta, chickpea salad, hummus, cauliflower, muhammara, meatballs, fries, veggies, and couscous on a platter or several plates. Keep any food that doesn't fit readily available to refill when needed. Set out with warm naan, small plates, and serving spoons.
