Save Experience the essence of the forest in winter with this Pine Forest Winter Mezze Board, a vibrant sharing platter that brings together earthy roasted vegetables, fragrant herbed labneh, and a rich pine nut & olive tapenade. Inspired by the deep greens and brightness found in a pine forest, this Mediterranean-inspired appetizer is perfect for cozy gatherings and indulging in robust, seasonal flavors.
Save This mezze board showcases the beauty of simplicity and thoughtful layering of flavors. From the tender roasted beets and fennel to the herbed, creamy labneh, every element invites exploration. The pine nut and olive tapenade adds depth, while pickled onions and fresh pomegranate seeds provide bursts of sharp, sweet acidity. Garnished with sprigs of rosemary and pine for a forest-inspired presentation, it’s an appetizer that tells a story.
Ingredients
- Roasted Vegetables
2 small beets, peeled and cut into wedges
1 small fennel bulb, sliced
1 cup Brussels sprouts, halved
2 tbsp olive oil
Salt and pepper, to taste
2 tsp fresh rosemary, chopped - Herbed Labneh
1 1/2 cups Greek yogurt
1 tbsp lemon juice
1 tbsp fresh dill, chopped
1 tbsp fresh parsley, chopped
1/2 tsp salt - Marinated Mushrooms
1 cup cremini mushrooms, quartered
2 tbsp olive oil
1 tbsp balsamic vinegar
1 clove garlic, minced
1 tsp fresh thyme leaves
Salt and pepper, to taste - Pine Nut & Olive Tapenade
1/3 cup green olives, pitted and chopped
1/4 cup pine nuts, toasted
1 tbsp capers, rinsed
1 tbsp fresh parsley, chopped
2 tsp lemon zest
1 tbsp olive oil - Accompaniments
1 cup baby carrots, raw
1/2 cup pickled red onions
1/2 cup dried cranberries
1/2 cup fresh pomegranate seeds
1/2 cup assorted crackers or flatbreads
Sprigs of fresh rosemary and pine (for garnish, not for eating)
Instructions
- 1.
- Preheat the oven to 400°F (200°C). Toss beets, fennel, and Brussels sprouts with olive oil, rosemary, salt, and pepper. Spread on a baking sheet and roast for 20 minutes, turning once, until tender and golden. Let cool.
- 2.
- For the labneh, stir together Greek yogurt, lemon juice, dill, parsley, and salt. Spoon into a bowl and drizzle with olive oil if desired.
- 3.
- In a bowl, combine mushrooms, olive oil, balsamic vinegar, garlic, thyme, salt, and pepper. Let marinate for at least 20 minutes.
- 4.
- For the tapenade, mix chopped olives, pine nuts, capers, parsley, lemon zest, and olive oil in a small bowl.
- 5.
- Arrange all items artfully on a large wooden board: roasted vegetables, herbed labneh, marinated mushrooms, tapenade, raw carrots, pickled onions, dried cranberries, pomegranate seeds, and crackers. Garnish with fresh rosemary and pine sprigs for a forest effect (ensure pine is not consumed).
- 6.
- Serve immediately, encouraging guests to mix and match flavors.
Zusatztipps für die Zubereitung
Roasting the vegetables to a golden finish enhances their natural sweetness and adds a cozy warmth to the platter. Allow the marinated mushrooms to soak at least 20 minutes so the flavors fully develop. When arranging the board, use small bowls for dips and balance colors and textures for an inviting presentation. Remember, the pine sprigs are for decoration only and should not be eaten.
Varianten und Anpassungen
To make this mezze board vegan, replace Greek yogurt with a plant-based alternative for the labneh. For non-vegetarian guests, consider adding smoked cheese or charcuterie on the side. You can also swap crackers for gluten-free options to accommodate dietary needs. For additional color and freshness, garnish with edible flowers or microgreens.
Serviervorschläge
This platter shines when served as an appetizer or shared centerpiece at winter gatherings. Pair it with a crisp Sauvignon Blanc or a light Pinot Noir to complement the earthy and bright flavors. Encourage guests to create their own combinations by mixing roasted vegetables, tapenade, and labneh on crackers or flatbreads for a personalized bite.
Save With its harmonious blend of flavors, textures, and festive presentation, the Pine Forest Winter Mezze Board is a celebration of the season's bounty. Its inviting appearance and layered tastes make it a memorable way to welcome friends and family to the table during the colder months.
Recipe Help & Answers
- → What vegetables are best roasted for this mezze?
Beets, fennel, and Brussels sprouts are roasted with olive oil and rosemary until tender and golden, providing earthy warmth and sweetness.
- → How is the herbed labneh prepared?
Greek yogurt is mixed with lemon juice, fresh dill, parsley, and salt to create a tangy, herbal spread that complements the vegetables.
- → What gives the tapenade its distinctive flavor?
Chopped green olives, toasted pine nuts, capers, parsley, lemon zest, and olive oil combine for a rich, briny, and nutty tapenade.
- → Can this platter be made vegan?
Yes, substitute plant-based yogurt for the labneh and ensure crackers and other accompaniments are vegan-friendly.
- → How should the platter be served?
Arrange all elements on a large wooden board for guests to mix and match flavors, garnished with fresh rosemary and pine sprigs for a festive look.