Mezze: How to Build the perfect Mediterranean Party Platter

• Meat

  • 3 oz Prosciutto di parma

• Produce

  • 1 15-oz can Artichoke hearts, good quality
  • 2 Baby eggplants
  • 1/2 Bell pepper
  • 6 California fresh figs
  • 6 Campari tomatoes

• Condiments

  • 1 Kalamata olives, pitted
  • 1 10-oz tub Sabra classic hummus
  • 1 10-oz tub Sabra greek yogurt dip
  • 1 10-oz tub Sabra roasted red pepper hummus

• Baking & Spices

  • 1 Salt
  • 1 tsp Sumac

• Oils & Vinegars

  • 1 Olive oil

• Bread & Baked Goods

  • 1 Pita bread or your choice of rustic european bread

• Dairy

  • 6 oz Baby mozzarella cheese balls
  • 6 oz Greek feta cheese

• Other

  • 6 Persian (baby cucumbers, sliced into spears

Found on themediterraneandish.com

Description

Ingredients

• 2 baby eggplants, sliced lengthwise (1/2 or so in width)
• Salt
• Olive oil
• 1 10-oz tub Sabra Classic Hummus
• 1 10-oz tub Sabra Roasted Red Pepper Hummus
• ½ bell pepper, any color, cored
• 1 10-oz tub Sabra Greek Yogurt Dip
• 6 Campari tomatoes, quartered
• 6 Persian (baby) cucumbers, sliced into spears
• Pitted Kalamata olives
• 1 15-oz can good quality marinated artichoke hearts
• 6 oz Greek feta cheese, cubed (not crumbled)
• 6 oz baby mozzarella cheese balls
• 3 oz prosciutto di parma
• 6 California fresh figs, halved (substituent: seedless grapes)
• 1 tsp sumac
• Pita bread or your choice of rustic European bread for serving

Directions

• A few minutes before you assemble the platter, place the eggplant slices on some paper towels and sprinkle with salt. Let the eggplants sweat out any bitterness. Pat dry.
• Preheat the oven to 400 degrees F. Place the eggplant slices on a lightly oiled baking pan, drizzle generously with olive oil. Roast for 20 minutes.
• Meanwhile, assemble the remaining ingredients on a large serving platters. Begin with the two hummus spreads on opposite sides. Place the Greek yogurt dip in the cored bell pepper right at the center of the platter. Assemble the remaining ingredients on the platter to your liking. When the eggplant is roasted to a nice medium-brown, remove it from the oven and sprinkle with 1 tsp of sumac. Add the roasted eggplant to the platter.
• You can cover and refrigerate this mezze party platter; take it out a few minutes before your guests arrive. Enjoy with your bread of choice!