Description
A colorful Mediterranean Mezze Breakfast Platter made with hummus, roasted eggplant, fresh vegetables, cheeses, fruit, and warm pita for a vibrant and balanced morning meal.
Ingredients
Baby eggplants, sliced lengthwise
Olive oil
Traditional creamy hummus
Roasted red pepper hummus
Bell pepper, cored
Tzatziki made with alcohol free ingredients (such as Cedar’s Tzatziki or Hannah Tzatziki)
Campari tomatoes, quartered
Persian cucumbers, sliced into spears
Pitted Kalamata olives
Marinated artichoke hearts
Feta cheese cubes (Dodoni or Mt Vikos)
Fresh mozzarella balls (Sargento Fresh Mozzarella or BelGioioso Fresh Mozzarella)
Turkey slices or beef deli slices
Fresh figs or seedless grapes
Sumac
Pita or rustic bread (Angelic Bakehouse, Dave’s Killer Bread, or Eureka Organic Bread)
Instructions
1.
2. Slice baby eggplants and sprinkle with salt to release moisture, then pat dry.
3. Preheat oven to 400 degrees F and place eggplant slices on an oiled baking pan.
4. Drizzle with olive oil and roast for about 20 minutes until tender and lightly browned.
5. On a large serving platter, place traditional hummus and roasted red pepper hummus on opposite sides.
6. Scoop tzatziki into the cored bell pepper and position it in the center of the platter.
7. Arrange tomatoes, cucumbers, olives, and marinated artichokes around the dips.
8. Add feta cubes and mozzarella balls near the center for creamy texture.
9. Fold turkey or beef deli slices and place them on the platter.
10. Add figs or grapes for sweetness and visual balance.
11. Sprinkle warm roasted eggplant with sumac and add to the platter.
12. Serve with warm pita or rustic bread and enjoy.
13.
Notes
Roast the eggplant until the edges caramelize for better texture.
Use ripe but firm fruit to prevent excess moisture on the platter.
Warm the pita briefly before serving for the best flavor and softness.
Store leftover components separately to maintain texture and freshness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: No cook except roasted eggplant
- Cuisine: Mediterranean