Appetizers

Mediterranean Charcuterie Board

20 Mins

4-6 Servings

Ingredients

10 Jimmy Dean Original Pork Sausage Patties, cooked per cooking instructions and cut into quarters

1 block (8 ounces) feta cheese cubed

8 ounces cherry tomatoes

Fresh basil leaves

Tzatziki

Hummes

Marinated artichoke hearts

Mixed olives

Crispy fried chickpeas

Carrot sticks

Warm pita wedges

Fresh herb variety

Chilli oil

Zatar

Crispy Chickpeas

3 tablespoons olive oil

2 cups canned chickpeas, well drained

1 teaspoon cumin

1 teaspoon paprika

1 teaspoon onion powder

2 teaspoon curry powder

salt & fresh ground pepper to taste

Tzatziki

3 English cucumbers

2 cups whole milk Greek yogurt

2 tablespoon finely chopped dill

1 tablespoon lemon juice

1 clove of garlic minced

salt & pepper to taste

Quick Hummus

2 garlic cloves

juice of 1 lemon

1 (16oz) jar tahini

1 tablespoon kosher salt

1 teaspoon cumin

1-1/2 cups ice water

2 (15oz) can chickpeas

A traditional Mediterranean board with all the classics including the quickly rising, new classic protein... sausage! Utilize store-bought dips to throw together in minutes or follow our quick & easy recipes for hummus tzatziki and fried chickpeas (all of which can be made ahead) if you have the time.

Directions

1. Preheat oven to 350°F. Wrap several pieces of pita or naan tightly in aluminum foil. Put on an oven safe plate or pan and place in preheated oven 5-10 min, to warm.

2. On cocktail skewers alternate sausage quarters with cubed feta, cherry tomatoes and fresh basil leaves. Arrange in two groups at opposing ends on your board.

3. Fill bowls with tzatziki, hummus and fried chickpeas. Place on board or serve on table around board depending on the size of your board.

4. In small groupings, add artichoke hearts, carrot sticks, mixed olives and sprigs of fresh herbs on board.

5. Drizzle entire board (especially the skewers) with chili oil and serve additional oil in a small bowl on table. Sprinkle board with zatar and/or sumac.

6. Remove pita from oven and slice into 8ths. Nestled fan stacks of pita slices into open areas on board and add any remaining slices to a bowl on the table.

Crispy Chickpeas

1. Heat oil in a large skillet over medium heat. When oil begins to shimmer add the chickpeas and cook, stirring occasionally until brown and crisp, approximately 10-20 minutes.

2. Sprinkle with spices, salt and pepper until spices are toasted and fragrant, 2-3 minutes. Serve warm if possible.

Tzatziki

1. Using holes of a large box grater, grate cucumbers. Squeeze cucumber with your hands to remove excess water and place in a medium bowl.

2. Add yogurt, dill, lemon juice and garlic. Season with salt and pepper and mix well.

Note: Store-prepared Tzatziki dip will work and available at most major grocery retailers

Quick Hummus

1. Add garlic and lemon juice to food processor. Add tahini, salt and cumin. Process about one minute until mixture resembles peanut butter. With motor running slowly stream in ice water until mixture is creamy.

2. Add the chickpeas and process for approximately 3 minutes, scraping sides of bowl as necessary until chickpeas are completely blended. Transfer to a bowl, making a small well in center with the back of a spoon, and fill with mixed olives and olive oil and sprinkle with cayenne.

(Tip) If mixture is too dry with motor running slowly add olive oil until desired consistency is reached.

Note: Store-prepared Hummus will work and several flavor varieties are typically available at most major grocery retailers.