Rustic Mediterranean Bread and Dip Board

 

Ingredients

For the Main Component:

1 large loaf ciabatta or sourdough, sliced and toasted

2 cups cherry tomatoes, halved

2 tbsp olive oil

1 tsp dried oregano

2 cloves garlic, minced

For the Secondary Component:

1 cup hummus, topped with paprika

1 cup tzatziki, topped with fresh dill

1/2 cup kalamata olives, pitted

1/2 cup marinated artichoke hearts

1/4 cup roasted red peppers, sliced

For the Sauce / Layer / Topping:

1/2 cup feta cheese, crumbled

2 tbsp honey

1 tbsp balsamic glaze

1 tsp red pepper flakes

1/4 cup fresh basil leaves, torn

For Garnish (optional):

1 sprig fresh rosemary

1 pinch flaky sea salt

Directions

Preheat oven to 400°F.

Toss cherry tomatoes with olive oil, minced garlic, and

oregano on a small baking sheet; roast for 15 minutes

until blistered and soft.

Brush bread slices with a little extra olive oil and toast in

the oven for 5 minutes until golden and crisp.

Arrange the toasted bread around the edges of a large

wooden board.

Place the hummus and tzatziki in small decorative bowls

and nestle them into the center of the board.

Group the olives, artichoke hearts, and roasted red

peppers in clusters between the bowls and bread.

Top the roasted tomatoes with crumbled feta and a

drizzle of honey, then place them onto the board.

Finish the entire board with a drizzle of balsamic glaze

over the tomatoes and bread, and scatter the fresh basil

and red pepper flakes over the dips.