Lately my news feed has been flooded with cheese boards and antipasto platters! There seems to be a memo that I had somehow missed saying that Sept was the month for cheese boards!

Now don’t get me wrong, I love cheese boards and antipasto platters, there is so much room for creativity in terms of color combinations, flavors, and presentation and I am all for anything that allows creativity to run wild. Added to that, cheese platters and antipasto platters allow you to enjoy a little bit of everything without going overboard! A win win situation in my book.

So in the spirit of joining the fun, I thought it would be a good idea to share my tips and ideas on how to prepare the perfect Middle Eastern antipasto platter but before I do, I think I need to explain the last word in my post’s title: “Mezze”

In the middle east, breakfast and dinner (remember,Lunch is the main meal here) are usually served in a style called mezze which means a selection of small dishes that are meant for sharing.The word  mezze actually comes from the Turkish meze “taste, flavour, snack, relish”, borrowed from Persian مزه (mazze “taste, snack” < mazīdan “to taste”)

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