Mediterranean Mezze Board with Whipped Feta Trio & Hot Honey
Description
This Mediterranean mezze board is a vibrant spread built around three whipped feta flavors—classic lemon herb, roasted red pepper, and olive-za’atar—finished with a warm drizzle of hot honey. Paired with fresh veggies, olives, pita, and crunchy bites, it’s creamy, salty, sweet, and spicy all at once. No cooking required, just bold flavors and beautiful assembly.
Time Required
Prep Time: 20 minutes
Cook Time: 5 minutes (optional, for warming honey or pita)
Total Time: ~25 minutes
Ingredients
Base Whipped Feta (for all three)
1½ cups feta cheese, crumbled
½ cup Greek yogurt (or cream cheese for extra richness)
2 tbsp olive oil
1 tsp lemon juice
Black pepper, to taste
Flavor Variations (divide base into 3 bowls)
Lemon Herb Feta
1 tsp lemon zest
1 tbsp fresh dill or parsley, chopped
Roasted Red Pepper Feta
¼ cup roasted red peppers
½ tsp smoked paprika
Olive Za’atar Feta
2 tbsp chopped Kalamata olives
1 tsp za’atar seasoning
Hot Honey
¼ cup honey
½–1 tsp chili flakes (adjust to taste)
Mezze Board Add-Ons
Warm pita or pita chips
Cucumber slices
Cherry tomatoes
Radishes
Marinated olives
Stuffed grape leaves (dolma)
Roasted nuts or chickpeas
Instructions
Make the Whipped Feta Base
Add feta, yogurt, olive oil, lemon juice, and black pepper to a food processor. Blend until smooth and fluffy (about 1 minute).
Flavor the Trio
Divide whipped feta evenly into three bowls. Mix each bowl with its flavor ingredients until fully combined.
Prepare Hot Honey
Warm honey gently in a small pan over low heat. Stir in chili flakes and remove from heat after 1–2 minutes.
Assemble the Mezze Board
Spread each whipped feta flavor onto small plates or directly on the board. Drizzle lightly with hot honey. Arrange veggies, pita, olives, and extras around them.
Serving Tips
Serve at room temperature for best flavor
Drizzle hot honey just before serving
Garnish with olive oil, herbs, or sesame seeds
Frequently Asked Questions
Q: Can I make this ahead of time?
Yes! Whipped feta can be made up to 2 days ahead. Store covered in the fridge and bring to room temp before serving.
Q: What can I use instead of feta?
Try ricotta + a pinch of salt, or labneh for a lighter, tangier option.
Q: Is hot honey necessary?
Not required—but highly recommended You can swap with plain honey or balsamic glaze.
Q: Is this vegetarian?
Yes! Just ensure your feta is vegetarian-friendly.