Pine Forest Winter Mezze

A stunning winter mezze platter inspired by the flavors and colors of a pine forest featuring robust flavors earth vegetables and festive touches perfect for cozy gatherings

This mezze board reminds me of peaceful winter hikes through pine forests where the fresh earthy scents bring comfort and warmth to family moments

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

Step 1:

Preheat the oven to 400℉ (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

Step 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

Step 3:

In a bowl combine mushrooms olive oil balsamic vinegar garlic thyme salt and pepper Let marinate for at least 20 minutes

Step 4:

For the tapenade mix chopped olives pine nuts capers parsley lemon zest and olive oil in a small bowl

Step 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

Step 6:

Serve immediately encouraging guests to mix and match flavors

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Gathering around this mezze board has become a cherished family tradition that fills winter evenings with warmth laughter and connection

Notes

Wine pairing Try a crisp Sauvignon Blanc or a light Pinot Noir Use edible flowers or microgreens for extra color

Required Tools

Baking sheet Mixing bowls Chefs knife Serving board platter Small serving bowls

Allergen Information

Contains dairy (Greek yogurt) Contains tree nuts (pine nuts) Contains gluten if using wheat crackers use gluten-free options if needed Always check product labels for hidden allergens

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This pine forest winter mezze board brings seasonal flavors to life creating a perfect appetizer for festive gatherings

Recipe Guide

→ What vegetables are used in the roasted mix?

The roasted vegetable mix includes beets, fennel, and Brussels sprouts, seasoned with olive oil, rosemary, salt, and pepper.

→ How do you prepare the herbed labneh?

Mix Greek yogurt with lemon juice, chopped dill and parsley, plus salt. Drizzle with olive oil before serving.

→ What gives the tapenade its unique flavor?

The tapenade combines green olives, toasted pine nuts, capers, parsley, lemon zest, and olive oil for a bright, nutty taste.

→ Can this board accommodate dietary preferences?

Yes, use plant-based yogurt for a vegan option and add smoked cheese or charcuterie for non-vegetarian guests.

→ What are suitable wine pairings?

Try a crisp Sauvignon Blanc or a light Pinot Noir to complement the board’s robust and fresh flavors.