Moroccan Tile Mosaic Platter (Printable Version)

A vibrant spread featuring dips, marinated vegetables, olives, nuts, and fresh herbs arranged in Moroccan style.

# What You Need:

→ Dips & Spreads

01 - 1 cup classic hummus
02 - 1 cup baba ganoush
03 - 1 cup muhammara (red pepper and walnut dip)
04 - 1 cup labneh or Greek yogurt, drizzled with olive oil and zaatar

→ Marinated Vegetables

05 - 1 cup roasted red peppers, sliced
06 - 1 cup marinated artichoke hearts, quartered
07 - 1 cup Moroccan carrot salad (shredded carrots, lemon juice, cumin, parsley)
08 - 1 cup preserved lemon slices

→ Pickles & Olives

09 - 1 cup mixed Moroccan olives
10 - 1/2 cup quick-pickled red onions (thinly sliced, marinated in vinegar and salt)
11 - 1/2 cup cornichons or baby gherkins

→ Nuts & Seeds

12 - 1/2 cup roasted almonds (unsalted)
13 - 1/2 cup shelled pistachios
14 - 1/4 cup toasted sesame seeds

→ Breads & Crackers

15 - 1 baguette, sliced and toasted (or gluten-free crackers)
16 - 1 batch mini pita breads, quartered

→ Garnishes & Extras

17 - 1/4 cup pomegranate seeds
18 - 1/4 cup fresh mint leaves
19 - 1/4 cup cilantro leaves
20 - 1 teaspoon sumac
21 - Extra virgin olive oil, for drizzling

# Step-by-Step Directions:

01 - Arrange each dip and spread into individual small, colorful bowls or ramekins in advance.
02 - Place marinated red peppers, artichoke hearts, carrot salad, preserved lemons, pickled onions, cornichons, and olives into separate small bowls.
03 - Arrange roasted almonds, shelled pistachios, and toasted sesame seeds into separate bowls.
04 - Toast baguette slices until golden and warm mini pita breads; quarter the pita breads for serving.
05 - On a large serving tray or wooden board, closely arrange all bowls and ingredient piles, creating a vibrant mosaic pattern; fill gaps with fresh mint, cilantro, and pomegranate seeds.
06 - Drizzle extra virgin olive oil over dips and marinated vegetables as desired.
07 - Present immediately, inviting guests to combine the various flavors and textures.

# Expert Advice:

01 -
  • It's a showstopper that looks like you spent hours in the kitchen, but most components can be made ahead or bought prepared, so you actually get to enjoy your guests instead of being stuck cooking
  • Everyone finds something they love because there's such incredible variety—no one diet or preference gets left out
  • It transforms your table into something that feels like a journey, making dinner feel like an adventure rather than just a meal
02 -
  • The secret to this platter looking and tasting sophisticated is doing almost everything ahead of time. I learned the hard way that trying to assemble this while guests are arriving is stressful and means you're stuck in the kitchen while everyone else is enjoying themselves—defeat the purpose entirely.
  • Those preserved lemons seem intimidating until you realize they're actually just salt and lemon. Once you taste how they brighten everything, you'll start adding them to salads, roasted vegetables, fish, everything. They changed my understanding of what acidic brightness can do to a dish.
  • Don't arrange this and then leave it sitting for hours. The bread will get stale, the fresh herbs will wilt, and the whole thing loses its magic. Assemble it 30 minutes before serving at most; it should arrive at the table looking fresh and alive.
03 -
  • If you're making hummus from scratch and it breaks or seems grainy, add a tablespoon of warm water at a time and blend again—this usually rescues it and makes it silkier than you imagined possible
  • The real secret that separates this from a basic appetizer board is treating the presentation like it matters. Vary the heights of your bowls, create color balance, and fill gaps with vibrant garnishes. Your guests will taste the care you took before they even eat anything.
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