Moroccan Dip Platter.
Ingredients
- 1 cup red harissa, homemade or store-bought
- 1 cup green harissa, homemade or store-bought
- 1 cup spicy marinated green olives
- 1 jar wedges of fresh lemons, or preserved lemons
- 1 jar (8 ounces) marinated artichokes
- fresh radishes, halved
- fresh carrots
- fresh mint and or cilantro
- assorted fruits, such as dried apricots, blood oranges, and pomegranate
- roasted pistachios and or marcona almonds
- fresh naan, homemade or store-bought
- 1 log (10 ounces) goat cheese
- 1 cup chopped fresh herbs, I use thyme and mint
- crushed red pepper flakes
- extra virgin olive oil
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Instructions
- 1. Arrange the harissa, goat cheese, and olives on a large platter. Arrange the remaining fruits, veggies, herbs, nuts, and naan around the dips. Serve.
- Cut the goat cheese into rounds and place in an 8x8 inch baking dish. Sprinkle with herbs and red pepper fakes. Pour olive oil over top, mostly submerging the goat cheese. Let sit 1 hour or up to 2 days in the fridge. Bring to room temperature before serving. Sprinkle with pomegranate arils, if desired.
Source
Original recipe: View Original