Moroccan Tile Mosaic Platter (Printable Version)

Colorful tray featuring dips, marinated vegetables, olives, nuts, and fresh herbs arranged in mosaic 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 - ½ cup quick-pickled red onions (thinly sliced, marinated in vinegar and salt)
11 - ½ cup cornichons or baby gherkins

→ Nuts & Seeds

12 - ½ cup roasted unsalted almonds
13 - ½ cup shelled pistachios
14 - ¼ 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 - ¼ cup pomegranate seeds
18 - ¼ cup fresh mint leaves
19 - ¼ cup cilantro leaves
20 - 1 teaspoon sumac
21 - Extra virgin olive oil, for drizzling

# How-To Steps:

01 - Place each dip and spread into separate small colorful bowls or ramekins for serving.
02 - Distribute marinated vegetables and pickles into individual small bowls.
03 - Place mixed olives, nuts, and toasted seeds in their own serving dishes.
04 - Toast sliced baguette pieces and warm mini pita breads as preferred.
05 - Arrange all bowls and ingredient piles tightly on a large serving tray or board to resemble a vibrant mosaic, filling spaces with fresh herbs, pomegranate seeds, and other garnishes.
06 - Drizzle extra virgin olive oil over dips and marinated vegetables to enhance flavors.
07 - Present immediately, encouraging guests to mix and match flavors across the assortment.

# Expert Tips:

01 -
  • It looks absolutely stunning on the table—your guests will think you spent hours in the kitchen, but you won't tell them it only took 35 minutes.
  • Everyone can eat exactly what they want, mixing and matching flavors; there's no pressure to eat something you're not in the mood for.
  • Once it's arranged, you get to sit down and enjoy the company instead of jumping up to serve course after course.
  • It celebrates vegetables, nuts, and herbs in a way that feels indulgent but is genuinely good for you.
02 -
  • Preserved lemons are not optional—they're the secret ingredient that makes this platter taste authentically Moroccan. If you don't have them, you won't get the same depth of flavor.
  • Everything should be at room temperature except the bread, which should be warm. Cold dips are depressing; give them at least 30 minutes to come to room temperature before serving.
  • The platter can be assembled 2 hours ahead of time, but add the fresh herbs and pomegranate seeds just before serving so they don't wilt or brown.
03 -
  • Make your quick-pickled onions at least 4 hours ahead, or better yet, the day before—they develop deeper, more complex flavor over time.
  • If a dip seems too thick, thin it with a little lemon juice or olive oil rather than water; this preserves the flavor integrity.
  • The secret to a platter that looks abundant rather than sparse is to arrange the bowls close together and not be afraid of color touching color—slight overlaps and proximity make it feel generous and inviting.
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