Moroccan Tile Mosaic Platter (Print View)

A vibrant platter with Moroccan-inspired dips, marinated vegetables, olives, nuts, and fresh garnishes.

# Components:

→ Dips & Spreads

01 - 1 cup classic hummus
02 - 1 cup baba ganoush
03 - 1 cup muhammara (red pepper and walnut dip)
04 - 1 cup labneh or Greek yogurt, drizzled with olive oil and zaatar

→ Marinated Vegetables

05 - 1 cup roasted red peppers, sliced
06 - 1 cup marinated artichoke hearts, quartered
07 - 1 cup Moroccan carrot salad (shredded carrots, lemon juice, cumin, parsley)
08 - 1 cup preserved lemon slices

→ Pickles & Olives

09 - 1 cup mixed Moroccan olives
10 - ½ cup quick-pickled red onions (thinly sliced, marinated in vinegar and salt)
11 - ½ cup cornichons or baby gherkins

→ Nuts & Seeds

12 - ½ cup roasted almonds, unsalted
13 - ½ cup shelled pistachios
14 - ¼ cup toasted sesame seeds

→ Breads & Crackers

15 - 1 baguette, sliced and toasted (or gluten-free crackers)
16 - 1 batch mini pita breads, quartered

→ Garnishes & Extras

17 - ¼ cup pomegranate seeds
18 - ¼ cup fresh mint leaves
19 - ¼ cup cilantro leaves
20 - 1 tsp sumac
21 - Extra virgin olive oil, for drizzling

# Directions:

01 - Portion each dip and spread into small colorful bowls or ramekins.
02 - Place marinated vegetables and pickles into separate small bowls.
03 - Fill individual small bowls with olives, roasted almonds, pistachios, and toasted sesame seeds.
04 - Toast sliced baguette and warm mini pita breads before quartering.
05 - On a large serving tray or wooden board, arrange all bowls and bread pieces tightly to create a colorful mosaic pattern, filling gaps with fresh herbs, pomegranate seeds, and garnishes.
06 - Drizzle extra virgin olive oil over dips and vegetables as desired.
07 - Present immediately and encourage guests to mix and match flavors.

# Expert Advice:

01 -
  • It looks absolutely stunning on the table—the kind of centerpiece that makes people reach for their cameras before they reach for food
  • Everything can be prepared ahead, so you're actually relaxing when guests arrive instead of stressed in the kitchen
  • There's something for everyone, from the hummus lover to the olive enthusiast, and the beauty is in letting people create their own flavor combinations
02 -
  • Timing is everything with this platter—assemble it no more than 30 minutes before serving so the bread stays crisp and the fresh herbs don't wilt. I learned this the hard way when I made this hours in advance and the magic faded
  • Not all components need to be homemade. I buy quality jarred roasted peppers, pre-made hummus from a trusted brand, and canned artichoke hearts. The real art is in the arrangement and the drizzling of good olive oil. Authenticity comes from intention, not from suffering at the stove
03 -
  • If you make your own quick-pickled red onions, do it at least an hour ahead—they get more complex and beautiful as they sit, and their color bleeds into a gorgeous pink
  • The difference between a good platter and a stunning one is often the quality of your olive oil. Buy something you'd actually be excited to drizzle, and don't be shy with it—the oil carries flavor and makes everything glow
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