Rose Harissa Dip Platter

Recipe and photos by Half Baked Harvest

Using Alexandra’s Rose Harissa Paste


1 jar Alexandra's Rose Harissa Paste

1 cup marinated green olives

1 jar preserved lemons

1 jar marinated artichokes

Fresh radishes, halves

Fresh carrots

Fresh mint and/or coriander

Assorted dried fruits

Roasted pistachios / almonds

Fresh naan bread - homemade or store-bought

Marinated Goats Cheese:

1 or 2 logs goats cheese (around 280g)

1 cup chopped fresh herbs (thyme and mint works well)

Crushed red pepper flakes

Extra virgin olive oil

Pomegranate seeds for sprinkling (optional)


1. To make the goats cheese, cut into rounds and place in an 8x8 inch baking dish. Sprinkle with herbs and red pepper flakes. Pour olive oil over the top to mostly submerge the cheese. Let it sit for 1 hour or up to 2 days in the fridge. Bring back to room temperature before serving. Sprinkle with pomegranate seeds if desired

2. Arrange the harissa, marinated goats cheese and olives on a large platter or serving board.

3. Arrange the remaining fruit, vegetables, herbs, nuts and naan bread around the dips.

4. Serve.

Serves roughly 8 people.

Recipe adapted from and photography by Half Baked Harvest

#RoseHarissaPaste #SummerEntertaining