Moroccan Tent Appetizer Platter (Print View)

Colorful Moroccan vegetable and flatbread arrangement with spiced dips, olives, and vibrant garnishes for sharing.

# Components:

→ Vegetables

01 - 1 small cucumber, sliced lengthwise
02 - 1 red bell pepper, sliced into strips
03 - 1 yellow bell pepper, sliced into strips
04 - 2 medium carrots, peeled and cut into sticks
05 - 1 cup cherry tomatoes, halved
06 - 1 small red onion, thinly sliced
07 - ½ cup radishes, thinly sliced

→ Flatbreads

08 - 4 large pita breads or Moroccan msemen, cut into triangles

→ Spiced Dips

09 - 1 cup hummus
10 - 1 cup roasted red pepper muhammara
11 - 1 cup baba ganoush

→ Toppings & Garnishes

12 - ¼ cup pitted green olives
13 - ¼ cup pitted black olives
14 - 2 tablespoons fresh cilantro or parsley, chopped
15 - 1 tablespoon toasted sesame seeds
16 - ½ teaspoon ground cumin
17 - ½ teaspoon smoked paprika

# Directions:

01 - Prepare all vegetables as specified and position them in pointed, triangular clusters on a large serving platter to form a tent-like canopy, alternating colors for visual contrast.
02 - Lightly warm pita breads or msemen in a dry skillet or oven for 2 to 3 minutes, then cut into triangles. Fan them out along the base of the vegetable canopy.
03 - Spoon hummus, muhammara, and baba ganoush into separate small bowls. Sprinkle each with ground cumin, smoked paprika, and toasted sesame seeds. Position the bowls at the center base of the arrangement.
04 - Garnish with pitted green and black olives, and sprinkle chopped cilantro or parsley atop the display for a festive accent.
05 - Present immediately, inviting guests to dip and combine flavors as desired.

# Expert Advice:

01 -
  • It looks so impressive that people assume you spent hours in the kitchen when really it's just smart arrangement.
  • Every guest can build their own bites, mixing textures and dips in whatever combination speaks to them.
  • The whole thing comes together in under 40 minutes, leaving you actually present at your own party.
02 -
  • Cut your vegetables right before serving or no more than an hour ahead; they'll stay crisp and the colors won't fade or weep into each other.
  • Don't skip warming the bread—it makes all the difference between a nice vehicle and one that actually tastes good enough to reach for first.
  • The dips are the real star, so taste them before they go on the platter and season generously; bland dips will make the whole thing feel flat.
03 -
  • Chill your platter in the freezer for 10 minutes before building; cold surfaces keep vegetables crisper and the whole thing more visually striking for longer.
  • Warm your breads at the very last moment possible—they lose their softness quickly, and reheating them right before people arrive means they'll taste fresh.
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