Ingredients :
- 8 ounces hummus
- 8 ounces tapenade
- 8 ounces eggplant dip
- 1 jar marinated artichoke hearts drained
- 8 ounces marinated feta drained
- 8 ounces marinated olives drained
- 1 package dolma
- 4 pita cut into 8 triangles each
- 1 bag pita chips
- 1 pound Persian cucumbers cut into sticks
- 1 bunch carrots halved or crinkle cut
- 1 bunch cherry tomatoes on the vine
- 4 figs cut into quarters
- 1/2 cup dukkah
- bread dipping oil
Directions :
- On a large board or serving platter, create some anchor points with bowls of your favorite dips, sauces, and spreads such as hummus, tapenade, and eggplant dip.
- Add bowls or piles of appetizers, like artichoke hearts, marinated feta cheese, olives, and Greek dolma (stuffed grape leaves).
- Fill in the gaps with soft pita bread, crunchy pita chips, and plenty of fresh vegetables like cucumber sticks, heirloom baby carrots, and cherry tomatoes (preferably still on the stem). Add quartered fresh figs, if you can find them.
- Garnish with a bowl of Dukkah or other spices, fresh herbs, and olive oil for dipping and drizzling. And, add forks, spreaders, and picks where needed.
