Ingredients:

  • 10 oz roasted red pepper hummus
  • 8 oz tzatziki
  • 8 oz smoky baba ganoush
  • 2 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 cup Kalamata and Castelvetrano olives
  • 6 oz marinated artichoke hearts, drained
  • 10 stuffed grape leaves (dolmas)
  • 0.5 cup peppadew peppers
  • 7 oz feta cheese, broken into chunks
  • 4 oz thinly sliced salami
  • 1 English cucumber, sliced into batons
  • 1 pint cherry tomatoes
  • 1 cup fresh grapes
  • 2 cups toasted pita triangles
  • 0.5 cup seeded crackers

Instructions:

  1. Place the bowls first. Set the hummus, tzatziki, and baba ganoush in different corners of the board to act as your foundation.
  2. Drizzle and dust. Pour the extra virgin olive oil over the hummus and sprinkle with smoked paprika immediately so it looks fresh.
  3. Group the proteins. Arrange the feta chunks and folded salami slices near the center. Note: Folding the salami into fans makes them easier to grab.
  4. Add the structural walls. Lean the pita triangles and seeded crackers against the bowls until they form a sturdy perimeter.
  5. Cluster the brine. Place the olives, artichoke hearts, and peppadew peppers in small piles or additional tiny bowls.
  6. Nestle the dolmas. Tuck the stuffed grape leaves into any remaining large gaps until the board looks densely packed.
  7. Introduce the fresh crunch. Arrange the cucumber batons and cherry tomatoes in vibrant rows between the dips and meats.
  8. Fill the holes with fruit. Use the grapes to fill the tiny empty spaces until no wood or marble is visible.
  9. Final Check. Look for color balance. If you have too much green in one spot, move a few red peppers over to break it up.