A colorful Moroccan-inspired mosaic platter with dips, marinated veggies, olives, nuts and fresh herbs.
# What You Need:
→ Dips & Spreads
01 - 1 cup classic hummus
02 - 1 cup baba ganoush
03 - 1 cup muhammara (red pepper and walnut dip)
04 - 1 cup labneh or Greek yogurt, drizzled with olive oil and zaatar
→ Marinated Vegetables
05 - 1 cup roasted red peppers, sliced
06 - 1 cup marinated artichoke hearts, quartered
07 - 1 cup Moroccan carrot salad (shredded carrots, lemon juice, cumin, parsley)
08 - 1 cup preserved lemon slices
→ Pickles & Olives
09 - 1 cup mixed Moroccan olives
10 - ½ cup quick-pickled red onions (thinly sliced, marinated in vinegar and salt)
11 - ½ cup cornichons or baby gherkins
→ Nuts & Seeds
12 - ½ cup roasted almonds (unsalted)
13 - ½ cup pistachios, shelled
14 - ¼ cup toasted sesame seeds
→ Breads & Crackers
15 - 1 baguette, sliced and toasted (or gluten-free crackers)
16 - 1 batch mini pita breads, quartered
→ Garnishes & Extras
17 - ¼ cup pomegranate seeds
18 - ¼ cup fresh mint leaves
19 - ¼ cup cilantro leaves
20 - 1 tsp sumac
21 - Extra virgin olive oil, for drizzling
# How To Make:
01 - Place each dip and spread separately into small colorful bowls or ramekins.
02 - Divide marinated vegetables and pickles into separate small bowls for serving.
03 - Place olives, roasted nuts, and toasted sesame seeds into individual serving bowls.
04 - Lightly toast sliced baguette and warm mini pita breads before arranging.
05 - On a large serving tray or board, tightly arrange all bowls and piles of ingredients to create a vibrant mosaic pattern, filling gaps with fresh herbs and pomegranate seeds.
06 - Drizzle extra virgin olive oil over the dips and vegetables as desired.
07 - Present the platter to guests, encouraging them to combine flavors freely.
