Mediterranean Feta Board with Lemon-Roasted Artichokes & Olives
This vibrant Mediterranean-inspired dish begins with a luscious base of creamy whipped feta, spread generously across a rustic board. The topping is a harmonious blend of marinated baby artichoke hearts, plump green and black olives, and thinly sliced shallots, all lightly roasted together with quartered lemon slices to intensify their flavors. A sprinkle of toasted sesame seeds adds a delicate crunch, while a generous drizzle of olive oil enhances the dish’s richness and shine. To finish, a touch of hot honey provides a subtle sweetness with a hint of heat, perfectly balancing the savory and tangy elements. Fresh, inviting, and bursting with Mediterranean flavors, this board is a feast for both the eyes and the palate, ideal for gatherings or as a centerpiece for any occasion.
Mediterranean Feta Board with Lemon-Roasted Artichokes & Olives
This vibrant Mediterranean-inspired dish begins with a luscious base of creamy whipped feta, spread generously across a rustic board. The topping is a harmonious blend of marinated baby artichoke hearts, plump green and black olives, and thinly sliced shallots, all lightly roasted together with quartered lemon slices to intensify their flavors. A sprinkle of toasted sesame seeds adds a delicate crunch, while a generous drizzle of olive oil enhances the dish’s richness and shine. To finish, a touch of hot honey provides a subtle sweetness with a hint of heat, perfectly balancing the savory and tangy elements. Fresh, inviting, and bursting with Mediterranean flavors, this board is a feast for both the eyes and the palate, ideal for gatherings or as a centerpiece for any occasion.
- Prep Time: 5
- Cook Time: 25
- Total Time: 30 minutes
- Yield: 12 Servings 1x
- Cuisine: Mediterranean
Ingredients
Lemon-Roasted Artichokes & Olives
- 8 oz whole baby grilled artichoke hearts, halved
- 1 1/2 cups mixed Greek olives, green & black pitted
- 1 shallot, thinly sliced
- 4 cloves garlic, crushed
- 1/4 cup olive oil, try lemon or orange olive oil for a wonderful variation
- 1/2 tsp chili pepper flakes
- 1/2 large meyer lemon or tangerine, quartered and thinly sliced
- 3 sprigs fresh oregano
Feta Spread
- 2 small blocks feta cheese, roughly crumbled (Such as Valbreso French Feta Cheese)
- 4 tbsp cream cheese, room temperature
- 4 tbsp mayonnaise
Toppings
- Hot honey, as much as desired (From Savannah Bee Company)
- 2 tbsp toasted sesame seeds
- Edible flowers (optional, for garnish)
- Pita chips, crostini, or vegetable sticks for serving
Instructions
Lemon-Roasted Artichokes & Olives
- Preheat your oven to 450°F (230°C).
- In a bowl, toss artichokes, olives, shallot, garlic, olive oil, and chili pepper flakes until evenly coated.
- Arrange the mixture on a baking sheet, nestle in lemon wedges, and top with oregano sprigs.
- Roast for 25 minutes, then remove from the oven and allow to cool slightly.
Feta Spread
- Prepare your serving board by lining it with parchment paper or leaving it bare.
- In a small food processor, blend feta, cream cheese, and mayonnaise until smooth and fluffy. You may need to pause and scrape down the sides.
- Transfer the mixture to the refrigerator to chill while the artichokes and olives roast.
Assembly
- Spread the feta mixture onto the serving board, using the back of a spoon to create decorative indents.
- Top the feta with the roasted artichokes and olives.
- Drizzle generously with hot honey and sprinkle with toasted sesame seeds. If desired, add edible flowers for a decorative touch.
- Serve with pita chips, crostini, or vegetable sticks and enjoy!
Notes
Inspired by Hungry Happens