Her trick for impressing last-minute guests is a Mediterranean mezze platter that comes together in 20 minutes—yet feels utterly special thanks to a few tactical embellishments. When an impromptu gathering leaves you panic-scanning the fridge for something (anything!) to serve, Ina’s approach proves that elevating everyday snacks can be as simple as adding a drizzle of good olive oil, a scattering of vibrant fruit or a dash of dried herbs. With just a few personalized twists, store-bought staples suddenly look—and taste—worthy of company.
The mantra is simple: minimal effort, maximum payoff. What appears to be a $$$$ catered spread never required slow-roasting eggplant for baba ghanoush or whisking tahini for homemade hummus. All it takes is zhuzhing up a few basic items with thoughtful, tasty adornments and presenting them together in an irresistibly festive array.
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Store-bought hummusStore-bought baba ghanoushKalamata olivesStuffed grape leaves. (Check your supermarket's international aisle for canned varieties or look for fresh stuffed grape leaves in the refrigerated deli section.)A block of Greek feta cheeseCucumber spearsSmall cherry tomatoes, preferably on the vine for visual appealPitaGood-quality olive oilPine nutsPomegranate arils Herbes de Provence (or a DIY seasoning blend)Fresh thyme sprigs, for garnish (optional)
Related: We Ranked 12 Olive Oil Brands and You Can Buy the Winner at Whole Foods
How To Make Ina Garten's 20-Minute Mezze Platter
First things first: Consider doing as Ina does and pour yourself a proper glass of rosé—or her signature giant cosmopolitan. It’s the holidays, and you’re channeling that Mediterranean good-life energy!
View this post on InstagramThen get to work—in the most low-key way possible, of course. In a small skillet over low heat, toast the pine nuts until golden and fragrant, then set aside and grab the dips.
Sprinkle the toasted pine nuts over the hummus and add a drizzle of olive oil. Top the baba ghanoush with a generous spoonful of pomegranate arils, and give that a good drizzle of oil too. Arrange both bowls on a wood board or other serving platter—whatever sparks joy.
Next, lay some veggies on the board. Ina went with cucumber spears and cherry tomatoes on the vine. I started with roasted red pepper strips because I love them, then realized I was already running out of room. So I served my cukes and tomatoes on the side. Never hurts to have more veggies! The other lesson? You probably need a bigger board than you think.
Kelli Acciardo
Then, add your feta: Cut the block of cheese into 1-inch slabs and fan out a few on your platter. Drizzle with EVOO and sprinkle with herbes de Provence.
I also scattered a few fresh thyme sprigs on the serving board for garnish because that's what Ina did—and who am I to argue with an icon?
Related: 19 Classic Ina Garten Recipes That Prove She’s the GOAT
My Honest Thoughts About Ina Garten's Mezze Platter
Kelli Acciardo
The biggest wow for me? The pomegranate-topped baba ghanoush. I’ll admit, I’m not usually a fan of store-bought baba—it’s often either too garlicky or mysteriously bland—but tossing the sweet, juicy seeds on top really brought out the dip's smoky eggplant notes. I saved that bite for last after making my rounds with the olives, red peppers, feta and naan dipped in hummus (the crunch from the pine nuts—warm, nutty, divine). Consider me a store-bought baba convert.
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