Bread Selection:

1 rustic sourdough loaf, sliced

2 warm pita breads, cut into wedges

1 focaccia loaf, sliced

1 cup crostini or crackers

Creamy Hummus:

1 can chickpeas, drained

3 tbsp tahini

2 tbsp olive oil

2 tbsp lemon juice

1 clove garlic

2–3 tbsp cold water

1/2 tsp cumin

Salt to taste

Black pepper to taste

Marinated Olives:

1 cup kalamata olives

1/2 cup green olives

2 tbsp olive oil

1 clove garlic, minced

1 tsp lemon zest

1 tsp dried oregano

1/2 tsp chili flakes

Mediterranean Board Additions:

200g feta cheese, cubed

1 cucumber, sliced

1 cup cherry tomatoes

1/4 red onion, thinly sliced

Fresh parsley, mint, and basil

Roasted red peppers

Garnishes:

2 tbsp olive oil

1 tbsp balsamic glaze

1 tsp za’atar seasoning

2 tbsp toasted pistachios or walnuts

Optional Add-Ons:

Stuffed grape leaves

Whipped feta spread

Fresh figs or grapes

Marinated artichokes