Moroccan Tile Mosaic Platter (Printable)

A vibrant Moroccan mosaic platter with diverse dips, marinated veggies, olives, nuts, and fresh herbs, perfect for sharing.

# What You'll 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 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 - 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 unsalted roasted 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 Make It:

01 - Place each dip and spread into small, colorful bowls or ramekins and set aside.
02 - Distribute marinated vegetables and pickles into separate small serving bowls.
03 - Serve olives, nuts, and toasted sesame seeds in individual bowls.
04 - Toast baguette slices and warm mini pita breads before serving.
05 - On a large serving tray or wooden board, arrange all bowls and ingredient piles closely to resemble a colorful mosaic pattern, filling gaps with fresh herbs, pomegranate seeds, and garnishes.
06 - Drizzle extra virgin olive oil over dips and vegetables as desired.
07 - Present immediately and encourage guests to mix and match flavors.

# Expert Tips:

01 -
  • It's a showstopper that looks like you spent hours in the kitchen, when really most elements come together in minutes
  • Every guest finds something they love—from creamy hummus to tangy pickled vegetables to buttery nuts
  • The whole platter is naturally vegetarian and can easily be made gluten-free, so no one feels left out
  • You can prepare everything in advance and simply arrange it when guests arrive
02 -
  • Make all your dips and prepare marinated vegetables at least a few hours ahead, even the day before. This lets flavors deepen and means you're only arranging on the day, not cooking.
  • The secret to a visually stunning platter isn't fancy ingredients—it's using enough herbs and garnishes to fill the spaces. Don't be timid with the mint and cilantro.
  • Taste everything as you assemble. A squeeze of lemon here, a pinch of salt there—these small adjustments make the difference between good and unforgettable.
03 -
  • Use a wooden board instead of a platter—it photographs beautifully and feels more intimate than standard serving dishes
  • Arrange everything tightly so the platter looks abundant and intentional, not sparse
  • Keep a small squeeze bottle of lemon juice nearby at the table so guests can adjust flavors as they eat
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