Moroccan Tile Mosaic Platter (Printable Format)

A vibrant spread of Moroccan dips, marinated vegetables, olives, nuts, and fresh herbs arranged beautifully.

# What's Needed:

→ 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 extra virgin 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 unsalted almonds
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

# How To Make It:

01 - Place each dip and spread into separate small colorful bowls or ramekins.
02 - Distribute marinated vegetables and pickles into separate small bowls.
03 - Place olives, roasted nuts, and toasted sesame seeds into individual bowls.
04 - Toast baguette slices and warm mini pita breads as desired.
05 - Arrange all bowls and ingredient piles tightly on a large serving tray or board to create a colorful mosaic pattern, filling gaps with fresh herbs and pomegranate seeds.
06 - Drizzle extra virgin olive oil over dips and vegetables to enhance flavor.
07 - Present immediately, encouraging guests to combine flavors as preferred.

# Expert Advice:

01 -
  • It's endlessly customizable—no two platters need to look or taste the same, so your creativity becomes part of the dish
  • Everything can be prepared ahead, which means you're actually relaxing when guests arrive instead of stressed in the kitchen
  • It creates a naturally inclusive table where everyone finds something they love, and picky eaters suddenly become adventurous
  • The visual drama does half the work for you—people are genuinely impressed before they even taste anything
02 -
  • Make dips the day before if possible—they taste infinitely better after flavors have time to marry and settle. A fresh dip can taste flat; a rested dip tastes like it was made with intention.
  • Never arrange your platter more than 2 hours before serving. Vegetables begin to weep, fresh herbs wilt, and the whole thing starts looking tired. You want it to look like it just came together.
  • Preserved lemons are not optional if you want an authentically Moroccan taste. They're the ingredient that makes people say 'what is that?' in the best possible way.
  • Room temperature is better than cold for this platter. Dips are creamier, flavors are louder, and your guests won't burn their mouths on warm bread dunking into cold spreads.
03 -
  • If you're serving this at a gathering, arrange everything on the board just before guests arrive. A platter that's been sitting out starts to look tired, and your fresh herbs will wilt. You want your guests to see it at its most vibrant moment.
  • Keep extra dips in the kitchen, covered. If one bowl empties, refresh it silently rather than trying to refill on the board where it will look messy.
  • The secret to looking like a seasoned host is having everything ready before anyone arrives. Do all prep the day before, arrange the platter 30 minutes before serving, and then simply stand beside it and accept compliments with grace.
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