PRESENTED BY THE INGLES TABLE
MEDITERRANEAN PARTY PLATTER
By Suzy Neal of Unicoi Preserves
8 ounces hummus
12 ounces tzatziki dip
9 ounces marinated feta cheese
Pita bread, cut into wedges
Miniature cucumbers, cut into spears
Carrot slices or sticks
Laura Lynn extra virgin olive oil
Sumac or paprika Fresh dill, for garnish
From the deli olive bar:
Stuffed grape leaves
Assorted pitted olives
Marinated garlic mushrooms
Marinated tomatoes and mozzarella cheese balls
Roasted garlic cloves
Marinated artichoke hearts
Spoon hummus, tzatziki dip, and feta into 3 small serving dishes; place on a large serving platter. Place grape leaves, olives, mushrooms, peppers, marinated tomatoes and cheese, garlic, artichoke hearts, and sun-dried tomatoes around the platter. Fill in the platter with cucumbers, carrots, cherry tomatoes, radishes, walnuts, and pistachios.
Drizzle hummus with olive oil, dust with sumac or paprika, and garnish with garlic and nuts. Garnish tzatziki dip with fresh dill.
Serve with warm pita bread wedges and pita chips.
A Mediterranean party platter presents great flavors for a weekend brunch or a pre-dinner snacking tray.