Mediterranean Brunch Board Essentials
Cheeses
Feta (cubed or crumbled)
Halloumi (grilled or pan-fried slices)
Labneh (served with olive oil + za’atar)
Goat cheese or herbed cheese spreads
Breads & Crackers
Pita (cut into triangles or mini rounds)
Grilled sourdough or ciabatta
Lavash or flatbread
Seeded crackers or grissini
Dips & Spreads
Hummus (classic or variations: roasted red pepper, beet, etc.)
Baba ganoush
Tzatziki
Muhammara (roasted red pepper + walnut dip)
Olive tapenade
Proteins
Falafe
Hard-boiled eggs or soft jammy eggs
Smoked salmon or cured fish (not traditional but pairs well)
Prosciutto or sliced Turkish sujuk (if including meats)
Fresh Veggies
Cherry tomatoes
Cucumber slices or spears
Slied radishes
Bell pepper strip
Baby carrots
Add-ons
Marinated olives
Stuffed grape leaves (dolmas)
Artichoke hearts
Pickled red onions or turnips
Roasted peppers or sun-dried tomatoes
Fruits & Nuts
Grapes, figs, or dates
Fresh melon or citrus slices
Dried apricots or raisins
Almonds, pistachios, or walnuts
Condiments
Olive oil & balsamic drizzle
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Honey (pairs well with cheese)
Za’atar or sumac for sprinkling
Tips for Serving:
Use a large wooden board or platter.
Group items by type for visual appeal.
Include small bowls for dips and olives.
Add sprigs of fresh herbs (mint, dill, parsley) for color and aroma.
Serve with small plates, forks, and napkins for easy sharing