Step 1

Artfully arrange the marinated feta, red peppers, stuffed grape leaves and a small bowl filled with the hummus on a platter. Sprinkle the pine nuts over the hummus and add a drizzle of olive oil. Place the pita chips on the platter and arrange the sprigs of thyme over the red peppers, for decoration.

Step 2

Combine the dried thyme, fennel seeds, and red pepper flakes in a small bowl. Lay the feta slices overlapping on a 9 × 9-inch square serving plate.

Step 3

Sprinkle the feta with the entire herb mixture. Nestle the thyme sprigs and olives among the feta slices. Drizzle with the olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cover the dish with plastic wrap and refrigerate for at least 4 hours. Serve at room temperature.

Step 4

"Make It Ahead" by Ina Garten © Clarkson Potter Provided courtesy of Ina Garten. All rights reserved.

Step 5

Preheat the oven to 350 degrees F.

Step 6

Slice the pita bread into 8 triangles and place them on a sheet pan. Place the sheet pan in the oven and toast the bread for 10 minutes.