No Result
View All Result
Channel the flavors of the Mediterranean in this bountiful appetizer board. A duo of classic hummus and roasted eggplant dip offers dunking options for seeded crackers, carrot sticks and raw fennel slices. Juicy grapes and dried apricots provide a sweet counterpart to salty prosciutto and feta cheese.”
Ingredients
- ½ cup plain hummus
- 3 tablespoons extra-virgin olive oil, divided
- ¼ teaspoon herbes de Provence (see Tip)
- 1 batch Mediterranean Eggplant Dip with Sizzled Garlic (see associated recipe)
- 3 large rainbow carrots, sliced lengthwise
- ½ cup raw fennel slices
- 4 sheets seeded crackers, broken in half (2 oz.)
- 5 slices mini whole-grain baguette (10 oz.)
- 3 ounces sliced prosciutto
- ½ cup herbed feta crumbles
- ½ cup marinated artichoke hearts
- 1½ cups red grapes
- ¼ cup dried apricots
- ¼ cup fresh basil sprigs
Directions
- 1Spread hummus directly onto the board near one center edge. Drizzle the hummus with 1 tablespoon oil; sprinkle with herbs. Place eggplant dip in a small serving bowl and set on the opposite center edge; drizzle with 1 tablespoon oil.
- 2Arrange carrot and fennel slices on one corner of the board, letting the carrots hang over the edge slightly. Scatter crackers on the opposite end of the board. Place baguette slices next to the eggplant dip.
- 3Arrange prosciutto slices between the hummus and the eggplant dip. Place feta in a small bowl; drizzle with the remaining 1 tablespoon oil. Place the bowl in the corner of the board.
- 4Place artichoke hearts in a small bowl and set it on the opposite end of the board from the feta.
- 5Scatter grapes and apricots in any remaining open spaces on the board. Garnish the board with fresh basil sprigs.
No Result
View All Result
