All I am doing here is loading up a giant platter with different types of dips, olives, cheeses, fruits, and vegetables. It’s easy and ends up absolutely stunning, making it just perfect for any gathering or get-together. Plus, it effortlessly feeds large crowds with minimal effort. I will tell you how to make a Mezze Platter that will wow your guests the next time you have a get together…
Charcuterie Boards
Charcuterie boards have soared in popularity, becoming the ultimate go-to for entertaining. These boards, once popular in Europe, have become a favorite all around the world. People love them because they are instagram worthy stunning and you can put together your own mix of things on them. I decided to go this grazing board way recently for Noah’s 5th birthday party. It was a fun party, inviting all his school friends and parents, and getting to know his new crew from school. Making a Mediterranean style board with different Mezze was super fun. Most of the dips were already featured on GypsyPlate, and I wanted to present these flavors that I adore to the guests, rather than going with store bought (though I did order pizza for the kiddos). This board draws its inspiration from the cuisines of the Mediterranean region. Unlike traditional charcuterie boards, which mainly feature an array of meats and cheeses, this Mediterranean twist places a heavier emphasis on a colorful medley of fruits, vegetables, multiple finger licking addictive dips and olives. It is a colorful and delicious assortment of snacks that offers something for everyone, and was a huge success. The good part… all this was arranged in less than 20 minutes, and then I could just relax and enjoy Noah’s birthday party.
What is Charcuterie?
Pronounced as shaar-KOO-tuh-ree, (yes, so fancy), these boards originated in France. The word “charcuterie” translates to delicatessen, or more specifically “pork butcher shop”. In the French tradition, charcuterie is the art of preparing and assembling cured meats and meat products. Charcuterie, once French, is now trendy worldwide, featuring more than just meats. A charcuterie board includes meats, cheeses, bread, olives, fruit, and nuts, beautifully presented on a board. The flavors complement each other. As they gained popularity, people got creative with pairings and themes, leading to elaborate grazing boards catering to all tastes.
What is a Mezze Platter?
A Mezze platter is a delightful assortment of small dishes, often served in the Middle East, the Balkans, and the Mediterranean. It functions both as an appetizer or a full meal, depending on the occasion and the variety offered. Mezze platters typically feature a selection of cold and hot dishes that celebrate fresh vegetables, grains, and proteins, usually in the form of dips, skewers, and finger foods. The components can vary widely but often include dips like hummus, tzatziki, or baba ganoush, paired with pita bread or other flatbreads. Fresh or grilled vegetables, olives, and cheeses like feta or halloumi are also commonly featured. Skewered or ground meats such as kebabs or kofta can be included.
Ingredient Needed
Here is what I used for our board. I’ll give you plenty of other ideas later in the post.
Dips
Tzatziki – Choose a high-quality store-bought version, or follow my Tzatziki Recipe. Hummus – Like tzatziki, you can make Homemade Hummus, or go with a good quality brand you like. Feel free to experiment with flavored varieties like roasted red pepper or olive hummus. Zaalouk – This Moroccan eggplant dip adds a smoky complexity. Just follow my easy Zaalouk Recipe.
Fruits and Vegetables
Cucumber – Go for the seedless variety to avoid extra moisture on the board. Figs – Fresh figs are best, their natural sweetness complements the savory elements. Grapes – Seedless.
Other Mezze
Keftedes Meatballs – These were a real star of the board. I doubled my Keftedes recipe, and rather than dredging in flour and frying, simply baked them at 400 degrees for 20-25 minutes, followed by a quick broil for color. Pita Bread – Cut into triangles. Whole grain can be an option for a healthier twist. Dolmas (Stuffed Grape Leaves) – They can be found canned, or sometimes in antipasto bars. Olives – Kalamata or green olives add a salty, briny touch. Pearl Mozzarella Balls – I chose fresh mozzarella for a creamy, mild counterpoint to stronger flavors on the board. You can also serve feta cheese cut into cubes or marinated feta cheese.
How to Make a Mezze Platter
Making this Mediterranean Charcuterie Board is like creating a tasty masterpiece! Just go with the flow and have fun. Here is how I did it…
- Gather ingredients: First, I gather all the ingredients I want to put on the board. The amount will depend on the size of your board and the number of guests you’re serving.
- Prepare the Base: I use a big wooden or marble platter to use as my canvas.
- Place Bowls: I place small bowls of dips, along with bowls for olives and pearl mozzarella balls.
- Garnish Dips: Next, I drizzle olive oil over the zaalouk and tzatziki. Then, I sprinkle chopped olives or pine nuts on top of the hummus.
- Meatball Centerpiece: I arrange the keftedes meatballs in a generous heap at the center of the board.
- Pita Perimeter: Then I cut the pita bread into triangles and place them on the outer edge of the platter.
- Add Other Mezze: I nestle the dolmas, cucumber slices, and any other mezze items around the pita.
- Fruitful Finish: For a sweet touch, I scatter grapes and figs among the other items, filling any gaps and adding pops of color.
- Final Touches: To finish it off, I add some fresh herbs like mint or parsley for garnish. Then, I include small forks or toothpicks for easy snacking. I used pitted olives, but if using olives with pits, leave a small bowl to discard the pits.
Other Mezze to Include on a Mediterranean Board
Falafel: Great vegetarian options for the board. Dips: Tyrokafteri, Ful Medames, Moutabal, Melitzanosalata, Olive Tapenade, Baba Ganoush, Tabbouleh, or Muhammara. Olives: I like to mix it up by using other olives like kalamata or Castelvetrano. Sometimes, I’ll grab a variety from the olive bar at my grocery store for extra variety. Fruits & Dried Fruits: Peaches, green grapes, strawberries, apples, apricots, dates, dried figs, melons, peaches, tangerines, berries or cherries. Cured Meats: In the French tradition, charcuterie is the art of preparing and assembling cured meats and meat products. Spanish style chorizo, prosciutto, different types of salami, or pate are some of the ideas you can try for your board. Other meats: Different Mediterranean style kabobs are a great boost for the board. My Chicken Souvlaki, Kofta Kebob, and Shish Tawook are just a few examples. Nuts: Pistachios, cashews, candied walnuts or pecans, almonds or macadamia. Vegetables: Carrots, cherry tomatoes, avocado, broccoli, bell peppers or snap peas.
Alpana’s Tips
- Season It Well: I always make sure to season my dips and meatballs really well. A well-seasoned keftedes meatball or a perfectly spiced zaalouk will make your board all the better.
- Bowl Strategy: I start by placing the bowls first since they take up the most space and help me organize the rest of the items. But I always make sure to leave enough room for the meatballs!
- Fruit Ripeness: Make sure the figs and grapes are ripe but not overly so.
- Take a Shortcut: I always try to make homemade dips a day before for the best tasting experience. If I don’t have time, I go for quality store-bought dips. The olive bar in my grocery store is a great place to find a nice assortment for my Mezze platter. Bold and Drop Dead Gorgeous Stunning… That’s my Mediterranean Charcuterie Board!! It is the latest hot craze on the food scene. Artfully assembled small treats with different colors and textures. This board can be the star centerpiece on the table at your next get together with friends and family. Have fun grazing and sharing the good flavors…
