Serves: 12

Greek Deli Platter

  • 16 ounces Oven Roasted Chicken Breast
  • 16 ounces Uncured Smoked Ham
  • 1 8 ounce block Tomato and Basil Feta Cheese
  • 1 small wedge Kaseri, Graviera, Kefalotyri or other Greek cheese
  • ½ cup Tzatziki dip
  • ½ cup hummus
  • ¼ cup roasted cashews
  • ¼ cup pistachios
  • ¼ cup Greek olive medley
  • 4-6 small pita or Naan bread, cut in half
  • Pita triangle crackers or other crackers
  • 1 cup dried apricots
  • 1 cup Medjool dates
  • 1 medium English cucumber, sliced
  • 1 bunch green grapes

  1. On an 18 to 24-inch charcuterie board, fold and arrange chicken and ham slices on opposite sides.
  2. Place cheese chunks on board. Spoon Tzatziki, hummus, cashews, pistachios and olives into small bowls and arrange bowls on board.
  3. Layer pita bread halves and arrange crackers to fill in empty spaces on board.
  4. Arrange apricots and dates to fill in empty spaces around bowls. Layer cucumber slices and place grapes on board to fill in remaining space. Serve immediately. Approximately 12 servings.

Tip: To make ahead, arrange everything on the board except crackers and bread. Cover and refrigerate up to 4 hours. Remove from refrigerator, uncover and add bread and crackers. Let stand at room temperature 15 minutes before serving.

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