# Components:
→ Roasted Vegetables
01 - 2 small beets, peeled and cut into wedges
02 - 1 small fennel bulb, sliced
03 - 1 cup Brussels sprouts, halved
04 - 2 tablespoons olive oil
05 - Salt and pepper, to taste
06 - 2 teaspoons fresh rosemary, chopped
→ Herbed Labneh
07 - 1 1/2 cups Greek yogurt
08 - 1 tablespoon lemon juice
09 - 1 tablespoon fresh dill, chopped
10 - 1 tablespoon fresh parsley, chopped
11 - 1/2 teaspoon salt
→ Marinated Mushrooms
12 - 1 cup cremini mushrooms, quartered
13 - 2 tablespoons olive oil
14 - 1 tablespoon balsamic vinegar
15 - 1 clove garlic, minced
16 - 1 teaspoon fresh thyme leaves
17 - Salt and pepper, to taste
→ Pine Nut & Olive Tapenade
18 - 1/3 cup green olives, pitted and chopped
19 - 1/4 cup pine nuts, toasted
20 - 1 tablespoon capers, rinsed
21 - 1 tablespoon fresh parsley, chopped
22 - 2 teaspoons lemon zest
23 - 1 tablespoon olive oil
→ Accompaniments
24 - 1 cup baby carrots, raw
25 - 1/2 cup pickled red onions
26 - 1/2 cup dried cranberries
27 - 1/2 cup fresh pomegranate seeds
28 - 1/2 cup assorted crackers or flatbreads
29 - Sprigs of fresh rosemary and pine (for garnish only)
# Method:
01 - Preheat the oven to 400°F. Toss beets, fennel, and Brussels sprouts with olive oil, rosemary, salt, and pepper. Spread items on a baking sheet and roast for 20 minutes, turning once, until tender and golden. Allow to cool.
02 - Combine Greek yogurt, lemon juice, dill, parsley, and salt in a bowl. Stir thoroughly and transfer to a serving bowl. Optionally drizzle with olive oil.
03 - Mix cremini mushrooms with olive oil, balsamic vinegar, garlic, thyme, salt, and pepper. Let marinate for a minimum of 20 minutes to develop flavor.
04 - Combine green olives, toasted pine nuts, capers, parsley, lemon zest, and olive oil in a small bowl. Stir until well blended.
05 - Arrange the roasted vegetables, herbed labneh, marinated mushrooms, tapenade, baby carrots, pickled onions, dried cranberries, pomegranate seeds, and crackers on a large wooden board. Garnish with sprigs of fresh rosemary and pine for a forest-inspired presentation, ensuring pine is not consumed.
06 - Present immediately, inviting guests to mix and match components for diverse flavor experiences.
