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 mint and/or coriander
Assorted dried fruits
Roasted pistachios / almonds
Fresh naan bread - homemade or store-bought
Marinated Goats Cheese
1or 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)
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
Arrange the harissa, marinated goats cheese and olives on a large platter or serving board.
Arrange the remaining fruit, vegetables, herbs, nuts and naan bread around the dips.
Serves roughly 8 people.
Recipe adapted from and photography by Half Baked Harvest https://www.halfbakedharvest.com/moroccan-dip-platter/