This Mediterranean platter is chock-full of wholesome dips, spreads, and small bites.
From sweet to spicy to hearty to umami-flavored, these 7 amazing recipes are from the South Italian home cuisine and kept simple, so this Italian platter comes together quickly whether you plan to entertain guests or make it a fun dinner.
Make them all at once to enjoy as one mezze platter, or choose a few to serve as an individual appetizer.
I'll also share more protein-centric recipe ideas you can include to make this a full-on grazing board.
Jump to:
These recipes and grazing board ideas are all about sharing.
They are unique Italian dips, spreads, crostini toppings, and cheese ideas that are ideal for making a beautiful Mediterranean platter and transport you, at least for one evening, to the South of Italy.
From start to finish, everything comes together in 35 to 45 minutes, including making crostini—but that's optional, and you can replace this with your favorite low-carb toast or gluten-free crackers.
Whether you want to entertain guests or make a grazing board for dinner on Friday nights or weekends, you'll have an assortment of unique flavors to please everyone.
Let's make it!
Recipe ideas to make a fun Mediterranean Platter
Homemade dips & spreads take center stage when assembling this mezze board.
When served together, these Italian appetizers give you a beautiful selection of diverse flavors—sweet, spicy, hearty, and umami—that pair well with certain cheeses, veggies, and fruits.
Parsley & Anchovies Dip
This umami-flavored dip or spread is my favorite and one of my grandmother's old recipes.
The salty anchovies will melt away when combined with a touch of sour cream and leave a subtle hearty flavor that works so well with toast, crackers, hard cheeses, and crunchy vegetables like fennel or cucumbers.
Fresh parsley leaves add a peppery taste, and their aromatic oils create incredible flavors.
Red bell pepper Dip
This spread or dip is more on the spicy side.
Red bell pepper strips are first briefly sautéed in olive oil and properly seasoned with salt, onion powder, and chili peppers.
Then everything is blended with fresh parsley leaves, and some balsamic vinegar lifts the overall flavors.
It's the spiciest dip of them all.
Olive Fig Tapenade
This quick homemade tapenade is simultaneously sweet and hearty—perfect to pair with hard cheeses and crostini or your favorite hearty crackers.
It's a pulsing blend of figs, pitted Kalamata olives, and the most essential ingredients...shallots.
It's a welcoming spread next to the spicier dips.
Super Easy spicy jam (instant recipe)
This spicy jam quickly comes together with sugar-free store-bought jam and is just as delicious as a jam made from scratch.
I highly recommend apricot jam (recommendation included in recipe), as this flavor pairs well with fresh rosemary, crushed chilly peppers, lemon juice, and a tad of (coconut or brown) sugar, or use Monk fruit sweetener.
It's a sweet and spicy delight to add to your Mediterranean platter!
Seasoned fresh Mozzarella slices
Soft, fresh mozzarella slices are beautifully arranged on a plate and lightly seasoned with dried oregano and extra virgin olive oil.
It's a simple, quick, wholesome small plate that cheese lovers will appreciate.
Ricotta cheese spread
Instead of adding herbs, I'm adding just a tad of raw honey to an already creamy cheese.
The sweetness is a welcoming contrast to the other hearty dip recipes and another quick small cheese platter idea.
Choose whole milk ricotta cheese and stir the ricotta well before adding the drizzle of raw honey.
Crostini recipe
It's optional, but if you make them, make them garlicky.
Cut one large baguette into ½-inch slices, brush each piece with olive oil, sprinkle, and divide some finely chopped garlic evenly on top.
They go in the oven until crusty and deliciously browned.
I usually never do, but if preferred, you can sprinkle some salt on top before you pop them in the oven.
The dips and spreads already give them plenty of flavors, so I usually omit the salt.
Add veggies, nuts, and fruits
Here are a few vegetables, nuts, and fruits I suggest adding to your Mediterranean platter:
Crunchy and great for dipping
- Sliced raw fennel (has a subtle anise flavor that pairs well with these Mediterranean dips and spreads)
- Persian mini cucumbers or English cucumbers (slightly sweet)
- Carrots (great for dipping and delightfully crunchy)
Refreshing and hearty
- Red mini tomatoes (any kind you love most)
- Microgreens or Arugula leaves (taste great as a peppery and nutty topping and a beautiful garnish)
Naturally sweet, beautiful, and rewarding
- All kinds of berries
- Kiwis
- Red grapes
Perfect for snacking and extra garnish
- Dried figs
- Brazil nuts, walnuts
Cheese Platter Ideas
You don't have to go overboard with your cheese selection.
I usually add two more kinds of cheese (soft or hard) next to the fresh Mozzarella and ricotta plates.
Here are some great choices, and I usually go for the ones on sale:
- Soft ripened Brie (or Camembert)
- Asiago cheese, Parmigiano Reggiano, Manchego, or an aged Gouda
- Any of these are great pairing options for the dip and spread recipes.
- Note: Trader Joe's has a great Italian and French cheese selection, often at affordable prices
Make it an entire grazing board with other meat & protein sources
Nothing will stop you from making this a larger grazing board and filling up your table with other healthy homemade dishes that are more protein-centric.
They can even be from leftovers that you can now use in a new way!
Here are a few suggestions:
- Umami-flavored Italian egg muffins: you can add them to the mezze platter or serve them on a separate plate. But these mini frittatas will complement the Italian dips and spreads.
- Healthy homemade chicken salad: It's refreshing and delicious when topped on crostini bread.
- Small cups of nourishing Stracciatella soup: if you have cooler days and any leftovers, then simply reheat this nourishing soup and let your guests serve themselves a small cup at your grazing table.
- Tender Italian meatballs: pick the meatballs out of the sauce and serve them in a large bowl for another worthy grazing board idea.
- Prepared lupini beans: I often toss these randomly on the table to give them color and for snacking. They're a great plant-based protein source and go well with Italian flavors.
- Marinated chicken wings: They're sweet and spicy and a great addition to any mezze platter.
- Small bowls of sweet potato, and spicy chorizo stew: Have any leftovers? Do the same as the soup. Allow guests to serve in individual cups from a larger bowl.
- Add hard-boiled and peeled eggs to the table.
Most of these options will also appeal to those who enjoy a more low-carb lifestyle!
HUNGRY FOR MORE and want to stay in touch? Then don't forget to subscribe to my Monthly Newsletter! Enjoy!
Recipe
Mezze platter
This Mediterranean platter contains simple Italian dips and spreads from the South Italian home cuisine—from sweet to spicy to hearty to umami-flavored.
Every small plate is kept simple so this Italian platter comes together rather quickly whether you plan to entertain guests or make it a fun dinner.
They are all easy to make yet big on flavors—including a crostini recipe.
Ingredients
Spiced jam (5 min) (⅓ cup total)
- ¼ cup (75 grams) unsweetened apricot jam
- 1 teaspoon crushed chili peppers (taste test and add more if you prefer it spicier)
- 4 teaspoons lemon juice
- 1 teaspoon chopped fresh rosemary leaves
- 2 teaspoons coconut or brown sugar (you can also use a Monk fruit sweetener)
Fig tapenade (5 min) (about ½ cup total)
- ½ cup (90 grams) pitted Kalamata olives
- About 7 dried figs, coarsely chopped
- 2 tablespoons chopped shallots (about ½ a shallot)
- 2 teaspoons olive oil
Parsley-Anchovy Dip (5 min) (about ½ to ¾ cup total)
- 1 ½ cups (50 grams) parsley leaves, without stems
- 4 to 5 tablespoons sour cream (6 for a less sharp umami taste)
- 1 (2-ounce/56-gram) jar or tinned oil-packed anchovies
- 1 tablespoon extra virgin olive oil
Spicy bell pepper spread (10-15 min) (about 1 cup total)
- 3 to 4 ( 260 to 285 grams) small sweet red bell peppers (or one large red bell pepper); white pulp and seeds removed, and cut into thin strips
- 1 teaspoon dried crushed chili peppers
- 1 ½ cups (45 grams) parsley leaves, without stems
- 1 tablespoon olive oil
- ¼ teaspoon onion powder
- Salt to taste
- 2 teaspoons balsamic vinegar, separated
Crostini (10 min prep-10 min baking)
- 1 large baguette, cut into ½-inch slices
- 3 tablespoons olive oil
- 2 finely chopped garlic cloves
Mozzarella plate
- 8 ounces (227 grams) of fresh mozzarella slices
- ¼ teaspoon dried oregano
- ½ teaspoon olive oil
Sweetened ricotta spread (3 min)
- About ½ cup ricotta cheese
- 1 to 2 teaspoons raw honey
Vegetables and fruits (5 min)
- ½ raw fennel thinly sliced lengthwise
- 3 medium-sized carrots, peeled and thinly sliced lengthwise
- 1 to 2 cups small yellow mini or cherry tomatoes
- Grapes on the vine washed
- An assortment of dried fruits like figs and apricots
- A mixture of nuts like walnuts, cashews, Brazil nuts
- A variety of berries like strawberries, goldenberries, raspberries, and blueberries.
Cheeses
- An assortment of soft cheeses like Brie, Camembert
- Or an assortment of charper cheeses like Parmigiano Reggiano, Manchego, or an aged Gouda
Instructions
Spiced Jam (sweet and spicy)
- Place all the ingredients in a small bowl.
- Stir with a fork to loosen up any thicker jam pieces and ensure that all ingredients are well combined.
- Serve in a small ramekin.
- You can prepare this in advance and store it in an airtight container in the fridge for up to one week.
Fig Tapenade (sweet and hearty)
- Place all the ingredients in a small food processor or blender.
- Cover and pulse until finely chopped.
- Transfer to a small serving bowl or ramekin.
- You can prepare this in advance and store covered in the fridge for up to one week.
- Allow acclimating at room temperature 30 minutes before serving.
Parsley-Anchovies Dip (umami flavor)
- Place all the ingredients in a small food processor or blender.
- Cover and pulse until you get a beautiful creamy green paste.
- Transfer to a small serving bowl or ramekin.
- You can prepare this in advance and store it in an airtight container in the fridge for up to 5 days
- Before serving, allow it to acclimate at room temperature and give it a good stir.
Spicy Red Bell Pepper Dip (hearty and spicy)
- Cover the bottom of a medium-sized saute pan with 1 tablespoon of olive oil and heat over medium heat.
- Stir in the bell pepper strips and one teaspoon of balsamic vinegar.
- Season with chili peppers, onion powder, and salt to taste.
- Cook and stir for about 2 minutes.
- Then lower the heat and cook for 5 minutes, covered.
- Remove from the stove and let the mixture cool slightly.
- Transfer the sauteed bell pepper mixture to a small food processor or blender (with all its juices).
- Add the parsley and 1 teaspoon of balsamic vinegar.
- Blend until you have a beautiful dark-reddish or orange paste (color might vary based on the color of the bell pepper).
- Transfer to a small serving bowl or ramekin.
- You can prepare this in advance and store it in an airtight container in the fridge for up to 5 days.
Make Crostini
- Preheat the oven to 400°F / 200°C and line a large baking sheet with parchment paper.
- Arrange the slices of bread on the prepared baking sheet.
- Brush each piece with olive oil and sprinkle and divide evenly some finely chopped garlic on top.
- Optional: sprinkle with some salt.
- Bake in the oven for 10 to 12 minutes or until they are crusty and golden brown on top.
- Transfer the crostini and arrange it on a grazing board or serve it separately on a large serving plate.
Mozzarella plate
- Arrange the thinly sliced mozzarella pieces on a small plate (I like to follow a moon-curved shape—see the picture in the post)
- Season with dried oregano
- Drizzle the olive oil on top
- Garnish with fennel greens or parsley leaves on the side.
- Best to make this close before serving
Sweetened ricotta cheese spread
- Place the ricotta cheese in a small bowl.
- Gently stir in the cheese with a spoon to loosen up the grains and remove any clumps (see note)
- Then transfer to a small serving bowl or ramekin
- Drizzle raw honey on top
- Serve immediately
- You can store any leftovers in the fridge covered for up to two weeks.
Assemble the Mezze Board
- After prepping the dips, spreads, crostini bread, veggies, fruits, and any extras, take out a large wooden cutting board. If you don't have one, a large serving tray or multiple small plates and dishes works as well.
- Arrange the dips and spreads in the middle, making them the center of the table.
- After nestling the dips and spreads on the board, arrange the ricotta and mozzarella plate and any other chosen cheeses.
- Then fill the gaps with crostini bread, crackers, nuts, veggies, fruits, and garnishes.
- Arrange small spoons, knives, and cutting knives next to the mezze board, as well as small serving plates.
Notes
Prep time: although you can make certain dips and spreads in advance, the whole mezze platter comes together in as little as 35 to 45 minutes.
Suggestion: I often first prep the crostini bread, and while in the oven, I start making already the dips and spreads—still keeping an eye on the crostini from time to time. I often leave the cutting and washing of the veggies and fruits, as well as assembling the cheeses for last.
Ricotta cheese: if you want to get rid of the ricotta grains—which I don't mind— then use a whisk to manually blend the cheese first until you get a smooth and creamy consistency. Then serve with a drizzle of honey.
Olive Oil: I suggest using high-quality extra virgin olive oil to prepare the dishes.
Make it an entire grazing board: add more protein-centric dishes from leftovers to make a large grazing board. Here are a few suggestions: umami-flavored Italian egg muffins, healthy homemade chicken salad, small cups of nourishing Stracciatella soup, tender Italian meatballs, prepared lupini beans, marinated chicken wings, small bowls of sweet potato, and spicy chorizo stew.
Leave a Reply