Roasted acorn squash, beets with mint yogurt sauce, spiced pumpkin seeds, goat cheese and thyme crostini with honey drizzle, and more and more and more! This ultimate fall mezze platter literally has it all, including dips inside baby pumpkins. Yes, this must be on your holiday party table!
With Thanksgiving tomorrow, OMG, it’s tomorrow! I think it’s time to kiss that old-school, boring, “basic” veggie platter goodbye and herald in this holiday season with a more festive, colorful, and crazy delicious fall mezze platter.
This baby has all of my favorite things in the whole world, including roasted veggies. I know, I know, it isn’t traditional to add roasted veggies to a mezze platter but I just love the idea of roasted squash and Brussels sprouts with dips and goodies.
Let’s get right down to the business of how to build this ultimate fall mezze platter.
How to Build the Ultimate Fall Mezze Platter
1. Start with your favorite roasted veggies. I included the following:
Roasted Beets with Mint Yogurt Sauce
2. Add a few raw veggies for texture and color:Rainbow carrots
Heirloom baby tomatoes
3. Dips! Dips! Dips!
A mezze platter is nothing without dips! You can absolutely use store-bought to save on time. On this platter, I included tzatziki dip and roasted garlic hummus. If you use store-bought hummus add a little bit of love with a hefty drizzle of really good olive oil and a sprinkle of zatar spice. An optional idea that makes the platter really pop is to carve out baby pumpkins and fill with dips of your choice.
4. Thyme Goat Cheese Crostini
I love the idea of having a few slices of prepared crostini, ready to grab and nosh!
5. Necessary additions:
Nuts and seeds of your choice (I used pistachios and roasted pumpkin seeds)
Fruit, I love concord grapes on a fall platter, and pomegranates
Cheese – I kept it simple here and just included one block of really good feta cheese, I drizzled a bit of olive oil on top, scattered some sliced cherry tomatoes and fresh thyme for color and flavor.
Meats – You can add as many as you like, but I find just having one meat encourages more veggie eating, and I am ALL about the veggie eating 😉
That’s pretty much it! Basically, all things beautiful and healthy and fall get lovingly scattered about on the same platter.
Now the only problem we have is how will we have room for turkey and mashed potatoes when we start the meal with this goodness? My plan is to eat this platter, skip the meal, and save room for pie. Lot’s of pie 🙂
Happy Thanksgiving loves!!
Thanks for reading Abra’s Kitchen! To see what goodness I’m whipping up be sure to follow me on Facebook, Instagram, and Pinterest. If you make this recipe tag #abraskitchen on Instagram so I can see your creation 🙂
- 2 large beets
- ¼ cup greek yogurt
- 1 tsp honey
- 1 tbsp chopped fresh mint
- salt and pepper
- ¼ cup goat cheese
- 4 sprigs fresh thyme
- 3 tbsp honey
- slices of baguette
- Roasted Cauliflower
- Roasted Brussels Sprouts
- Roasted Acorn Squash
- Raw Carrots
- Raw Cherry Tomatoes
- Hummus with olive oil and
- Tzatziki dip
- One large block of feta cheese
- 1 cup kalamata olives
- 1 large bunch concord grapes
- half pomegranate
- Roasted pumpkin seeds
- Prosciutto (about ¼ pound)
- Scrub beets well, drizzle with a bit of olive oil and roast in 350° oven for one hour or until tender. When cool enough to handle slice and place in a bowl. In a small bowl combine greek yogurt, honey, salt and pepper, and fresh mint. Toss yogurt mixture with beets and sprinkle extra fresh mint on top.
- Spread goat cheese on baguette slices, sprinkle with fresh thyme and drizzle with honey
- Assemble all other ingredients on large cutting board or platter.
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