Excited to bring you the most festive autumn mezze platter tonight! Full of all sorts of delicious inspiration for whipping up a truly stunning entertaining spread this fall. I’m so excited to partner with Spice Tribe again for another round of recipes! Their unique spice blends give me so much inspiration to bring new flavors and cuisines into my kitchen. This time around I’m bringing some middle eastern flare to the blog with a show-stopping autumn mezze platter! Spice Tribe’s Ancient Halaby blend offers up bold, citrusy flavors, making the spread come alive with ease. Mezze is simply an assortment of small bites served together as an appetizer…kind of like the middle eastern version of a cheese & charcuterie board. I put an autumn twist on it to fit the season, of course, with seasonal additions that turned out beautifully. The Ancient Halaby comes into play with the roasted delicata squash + carrots and pumpkin hummus. The spice blend combines aleppo pepper, paprika, sumac, coriander, garlic, lemon peel, thyme, and cumin. The flavors carry throughout the spread and create a really authentic feel to it all. I just love it. Let me just say… this mezze platter is HUGE. I’d serve this for a dinner party or weekend gathering if you’re into the idea of serving small bites over a plated meal. You can also pick and choose which items you want to include on your platter to make it as small or large as you’d like. The recipes below are meant to serve as inspiration, so get creative and mix and match however you please. Here’s what I’ve included in my autumn mezze platter…

• Autumn Mezze Platter Components: Spiced Roasted Delicata Squash & Carrots
• Roasted Cherry Tomatoes
• Pumpkin Hummus
• Tzatziki Sauce
• Marinated Feta & Artichokes
• Honeyed Figs
• Toasted Bread with Sesame Garlic Butter
• Olives + Dried Apricots + Grapes + Pistachios + Cured Meats

I hope this post inspires you to make an autumn mezze platter of your own! I served this to my family last Sunday and everyone devoured it. It’s so tasty and such a fun way to entertain. And for the best Middle Eastern flavor running throughout, definitely grab a bottle or two of Spice Tribe Ancient Halaby! I’ve even got a discount code for you. Head to their website and use code “ORIGINALDISH” at checkout to get 35% off your first purchase of $20 or more. Enjoy!!!

Ingredients

Spiced Roasted Vegetables

• 2 delicata squash, sliced ¼”
• 2 bunches long carrots, peeled and halved
• Olive oil
• 2 tbsp Ancient Halaby Middle Eastern Chile Blend

Roasted Tomatoes

• 1 pint cherry tomatoes
• 1/4 cup olive oil
• 2 sprigs oregano
• 2 sprigs thyme

Pumpkin Hummus

• 1 (15 oz) can chickpeas, rinsed and drained
• 1/2 cup pumpkin puree
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 1 tbsp honey
• 1 tbsp water
• 1 tsp Ancient Halaby Middle Eastern Chile Blend

Tzatziki Sauce

• 1 1/2 cups greek yogurt
• 3 tbsp lemon juice
• 1 tsp lemon zest
• 2 tbsp olive oil
• 2 cloves garlic, grated
• 2 tbsp chopped fresh dill
• 1.5 cups chopped cucumber

Marinated Feta & Artichokes

• 8 oz block feta cheese, drained and cubed
• 1/2 cup olive oil
• 1 tbsp chopped fresh oregano
• freshly cracked black pepper
• 1 (14 oz) can artichoke hearts, drained and halved
• 1/4 cup olive oil
• 2 tbsp chopped parsley leaves

Honeyed Figs

• 1 pint figs, halved
• 1 tbsp olive oil
• 1/4 cup honey

Toasted Bread with Sesame Garlic Butter

• 8 slices crusty bread (about 1 ½” thick)
• 6 tbsp butter
• 2 cloves garlic, smashed
• 2 tbsp sesame seeds

Extras

• Olives
• Dried apricots
• Grapes
• Pistachios
• Cured meats

Add All Products

Directions

Spiced Roasted Vegetables

1. Preheat the oven to 400°F. Lay the delicata squash slices onto a sheet pan and the carrots onto another. Toss each with a generous amount of olive oil, a good pinch of salt, and 1 tablespoon of the spice blend.
2. Spread the vegetables into an even layer. Roast for 45 minutes until tender and caramelized.

Roasted Tomatoes

1. Preheat the oven to 400°F. Combine the whole cherry tomatoes, olive oil, and herbs in a small skillet. Sprinkle with a good pinch of salt.
2. Roast for 45 minutes until burst and softened.

Pumpkin Hummus

1. Combine the chickpeas, pumpkin puree, olive oil, lemon juice, lemon zest, honey, water, and spice blend in a food processor.
2. Blend for about 2–3 minutes until smooth, scraping down the sides as needed. Season with salt to taste.

Tzatziki Sauce

1. Combine the greek yogurt, lemon juice, lemon zest, olive oil, and garlic in a mixing bowl. Whisk until combined.
2. Stir in the fresh dill and cucumbers. Season with salt to taste.

Marinated Feta & Artichokes

1. Gently toss the feta, olive oil, and oregano in a small bowl. Season with freshly cracked black pepper. Let marinate for 20 minutes or so.
2. Gently toss the artichokes, olive oil, and parsley in another small bowl. Season with a pinch of salt. Let marinate for 20 minutes or so.

Honeyed Figs

1. Combine the figs, olive oil, and honey. Mix well and season with a pinch of salt.
2. Let marinate for 20 minutes or so.

Toasted Bread with Sesame Garlic Butter

1. Preheat the oven to 400°F. Lay the slices of bread out onto a sheet pan.
2. Combine the butter, garlic, and sesame seeds in a small saucepan. Melt over low heat. Brush each slice of bread on both sides with the butter.
3. Toast the bread for about 8 minutes or so until crisp and golden. Cut the slices of bread in half.

To assemble the Mezze Platter

1. Arrange each component on a large serving board or platter.
2. Fill in the holes with the olives, dried apricots, grapes, pistachios, and cured meats. Serve the toasted bread alongside.