platter

This Greek Meze Platter has all of the popular Greek spreads! It will for sure impress your guests! By adding some traditional Greek dips, veggies, and lots of pita bread, you can easily re-create this platter at home for YOUR next party!

The Ultimate Greek Meze Platter

11.6 oz Green Olives (Cento Cerignola Green Olives)

oz Marinated Artichoke Hearts (Cento Marinated Artichoke Hearts)

11.6 oz Kalamata Olives (Cento North & South Pitted Olives)

oz Pepperoncini (Cento Pepperoncini)

oz Roasted Peppers (Cento Roasted Red & Yellow Peppers)

oz Feta Block (in brine)

oz Cherry Tomatoes

5-6 Mini Seedless Cucumbers

Celery Stalks

7 oz Can Dolmas (Stuffed Grape Leaves)

6-8 oz Hard Greek Cheese (Look

oz Pita Bread

Long Fresh Baguette

4.2 oz Breadsticks (Bellino Artisan Sesame)

4.2 oz Mini Bruschette (Bellino Classico Bruschette)

Tzatziki Dip

Melitzanosalata Spread

Skordalia Spread

Spicy Feta Spread

Grab a large cutting board or platter. Add the tzatziki, melitzanosalata (eggplant spread), potato spread (skordalia) and spicy feta spread to small bowls, plates OR just scoop directly onto your board.

Arrange all of the other ingredients around the spreads so the colors are nicely distributed. There is no right or wrong way to do this. Just try not to put all of your green veggies next to each other. Same for the red. Add mini spoons to each dip so your guests can spread each dip easily.

Save your breads (pita, sliced bread, bruschetta and breadsticks) for last so they don&#x27;t go stale. I like to warm my pita bread and sliced bread just before serving!

The ultimate easy-going food for a crowd: a tear-and-share dough ball platter, served with rosemary-spiked gooey cheese, ready for some serious dipping

Baked Camembert Dough Ball Platter

unsalted butter, chopped

strong white bread flour

fast-action dried yeast, plus another 1/2 tsp

golden caster sugar

olive oilor rapeseed oil,

tbsp fine polentaor cornmeal

boxes camembert

egg, beaten

poppy seeds

tbsp sesame seeds

toppingsfor the cheese (optional) herbs

Baked camembert dough ball platter

Warm 350ml water in a saucepan until steaming, then remove from the heat, add the butter and set aside to cool until you can comfortably put your finger in the liquid. Combine the flour, yeast, sugar and 1 tsp salt in a large bowl or the bowl of a tabletop mixer. Add the cooled liquid and combine to make a soft dough. Knead for 10 mins by hand, or 5 mins in a mixer, until the dough feels stretchy and smooth. Return to a clean, oiled bowl and cover with oiled cling film. Leave somewhere warm to rise for 11/2-2 hrs or until doubled in size.

Grease and line your largest baking tray (ours was 42 x 33cm) with baking parchment. Grease the parchment too, then scatter over the polenta. Remove the cheeses from their boxes and place on the tray, spaced well apart. Brush each one with a little oil, slash the tops a few times with a sharp knife and poke in some fresh herbs, if you like.

Pour the egg into a shallow dish, the poppy seeds in another and the sesame in a third. Knock the air out of the dough and knead again for several mins. Take a small piece of dough (about the size of a whole walnut ) and roll it into a ball. Dip the top in egg, then into one of the dishes of seeds, and place on the baking tray, seeded-side up. Continue rolling and dunking the dough, leaving every third piece seedless, filling the tray but leaving a little space between each ball of dough. When you have used all the dough, you may need to reposition the dough balls to ensure the baking tray is evenly covered.

Heat oven to 180C/160C fan/ gas 4. Cover the tray with a few sheets of oiled cling film and leave for 30 mins-1 hr until the dough has doubled in size and the balls are touching. Bake for 25-30 mins until the dough balls are cooked through and the cheese is oozy and melted. Leave to cool for 5 mins, then serve.

Griesmeel pudding

Sugar

Ltr Milk

Lemon,

tsp Vanilla essence/extract (Main)

Salt

Semolina flour

Eggs, separated

Heat the first 5 ingredients together to dissolve the sugar.

Stir in the semolina and boil, stirring all the time. It will become quite thick.

Remove from the heat and beat in the egg yolks.

Whip the egg whites till they have soft peaks, then fold into the cooled mixture.

Rinse the mould with cold water (if you want to turn the pudding out) and pour the above into the mould or your serving bowl. Serve when completely cold.

Skip the duck and serve reader Anthea Hawdon's vegetarian pancakes with hoisin sauce, mushrooms and greens

Veggie Chinese pancakes

mushroom

soy sauce

½ tsp five spice powder

tbsp rice wine

½ tbsp sesame oil

tsp sugar

Chinese pancakes

spring onions

5cm length cucumber

½ Little Gem lettuce

hoisin sauce

Heat a small frying pan. Add the mushrooms, soy, five-spice, rice wine, sesame oil and sugar. Stir until the mushrooms are cooked and the sauce is thick, bubbling and clinging to the mushrooms. Warm the pancakes – steam them or heat them in the microwave.

Serve the mushrooms, spring onions, cucumber, lettuce and hoisin sauce in separate dishes, with the pancakes alongside.

To assemble, spread a pancake, with a little hoisin sauce. Add some mushrooms, onions, cucumber and lettuce. Fold the pancake and enjoy.

Serve these dainty Indian pastries as a special treat when entertaining the masses,

Beef samosas

vegetable oil

brown onion, finely chopped

garlic clove, chopped

tsp cumin

tsp coriander

beef mince

Massel beef stock

tsp garam masala

peas

puff pastry, thawed

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5834687249001&=domain=taste

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This Singaporean chilli crab recipe is a real treat and best eaten with your hands – don’t forget the crab crackers and finger bowls!

Singapore chilli crab recipe by Jamie Oliver

large cooked mud crab (about 1.2kg)

coriander, leaves picked, stalks reserved

spring

peanut oil

garlic clove, finely chopped

ginger,

tsp cornflour, combined

white onion, chopped

garlic cloves, chopped

red chillies, chopped

lemongrass (inner core only), bruised, chopped

tbs white wine vinegar

brown sugar

tomato paste

tbs sweet chilli sauce

shrimp paste

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853641747001&=domain=del

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Get a taste of vibrant flavours with this gourmet cheese & spring onion galette.

Goat's cheese and spring onion galette

(225 grams) plain flour

olive oil

spring onions, thinly sliced

goat's cheese

(120 grams) ricotta

(75 grams) coarsely grated mozzarella

(60 grams) creme fraiche or sour cream

(20 grams) grated parmesan

Choose your own mix of marinated ingredients and fresh vegetables.

Greek antipasto

tub taramasalata

marinated chilli peppers (see note)

kalamata olives

dolmades (see note)

Lemon

oregano leaves

garlic clove, crushed

lemon juice

Greek feta, sliced

cherry tomatoes, halved

Lebanese cucumber,

Four simple ingredients are all that is needed to create these crunchy tartlets.

Goat's cheese, roasted capsicum and olive tartlets

filo pastry

goats cheese

chopped marinated capsicum

(40 grams) finely chopped pitted kalamata olives

Satisfy hungry guests with this easy Italian grazing platter.

Italian grazing plate

grissini

mixed medley tomatoes

mixed olives

black olive tapenade

pecorino, shaved

baby bocconcini

garlic cloves, crushed

small button mushrooms

tbsp balsamic vinegar

asparagus

Coles Bakery Ciabatta Rolls,

Serve this Provençal feast of salted fish, vegetables and aioli hot, warm or at room temperature. Begin recipe a day ahead.

Le grand aioli

thick-flaked white fish fillet,

tbsp coarse sea salt

baby potatoes (such as chats)

baby (Dutch) carrots, peeled

green beans, topped

black olives

tbsp finely snipped chives

hard-boiled,

cherry tomatoes on the vine

Dijon mustard

grapeseed oil

Serve these crisp chunks with ready-made dips.

Garlic lavash

garlic cloves

extra virgin olive oil

lavash

sea salt

Traditionally shrimp cocktail is served with cocktail sauce. This version, though, is served with a zesty remoulade sauce. It's full of spice but not spicy. The horseradish is not overwhelming, so if you don't like horseradish we think you'll still like this. You can really dip anything in this sauce... chicken, steak, crawfish, etc.

Zippy Shrimp Remoulade Platter

mayonnaise

tablespoon(s) ketchup

teaspoon(s) tabasco sauce

tablespoon(s) white wine vinegar

cayenne pepper

teaspoon(s) black pepper

teaspoon(s) smoked paprika

onion powder

teaspoon(s) sugar

Worcestershire sauce

clove(s) garlic, crushed

lemon

tablespoon(s) Italian parsley, chopped

lemon slices, seeds removed,

This sophisticated canape plays with taste and texture, as you bite through crunchy toffee into ripe, juicy tomato.

Candied tomatoes on basil leaves

vine-ripened cherry truss tomatoes

caster sugar

basil leaves

Loaded with hot cross buns, Easter eggs, chocolate, wafers, fresh fruit and homemade whipped strawberry butter, this grazing board takes just 5 minutes to prepare and is the perfect dessert (or snack!) to serve this Easter.

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Top 22 platter recipes from across the web

The most viewed platter recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Ultimate Greek Meze Platter

Baked Camembert Dough Ball Platter

Griesmeel pudding

Veggie Chinese pancakes

The Ultimate Greek Meze Platter

Beef samosas

Singapore chilli crab recipe by Jam...

Goat's cheese and spring onion gale...

Greek antipasto

Goat's cheese, roasted capsicum and...

Italian grazing plate

Le grand aioli

Garlic lavash

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Candied tomatoes on basil leaves

Easter grazing board recipe

Bagel and Smoked Salmon Bar

Hummus Party Dip Platter

Super-quick Scandi supper

Slow Cooker Cheese Fondue Recipe by...

Celery sticks with blue cheese dip

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The most viewed platter recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine