Mediterranean Seven-Layer Delight with Herbed Flatbread
Indulge in the vibrant flavors of the Mediterranean with this delightful Seven-Layer Dip, a fusion of my favorite appetizers all artfully arranged in a stunning display. This dish features a savory bed of Wild Mushroom Couscous, followed by a creamy Spicy Lemon Hummus, rich Kalamata Olive Tapenade, tangy marinated artichoke hearts, crumbly feta cheese, zesty sundried tomatoes, and fresh minced parsley. Each layer showcases an array of textures and flavors, creating a colorful feast for the eyes and the palate. Accompanied by warm, buttery flatbread infused with fresh rosemary, this appetizer is perfect for gatherings and will surely impress your guests. Prepare the individual components in advance for an easy assembly, making entertaining a breeze.
N/A
Servings
N/A
Calories
23
Ingredients
Ingredients
plain cooked couscous
1 cup (Cook according to package directions and let cool.)
lemon juice
2 tablespoons (Freshly squeezed.)
olive oil
2 tablespoons + 1/4 cup (Divided use for couscous and tapenade.)
shiitake mushrooms
4-5 (Soaked and chopped.)
medium tomatoes
2 (Seeded and chopped.)
green onion
1/3 cup (Diced.)
pine nuts
1/4 cup (Toasted.)
oregano
1 tablespoon (Dried.)
prepared lemon hummus
8 ounces (Store-bought or homemade.)
ground cumin
1 tablespoon (For hummus.)
fresh ground black pepper
to taste (For hummus and tapenade.)
garlic cloves
3 (Minced.)
pitted kalamata olives
1 cup (Pitted.)
parsley
1 cup (Minced.)
cilantro
1/2 cup (Minced.)
fresh rosemary
1 teaspoon (Chopped.)
orange peel
1 teaspoon (Grated.)
marinated artichoke hearts
2 (6 ounce) jars (Drained and chopped.)
feta cheese
8 ounces (Crumbled.)
sun-dried tomatoes
4 ounces (Drained and chopped.)
prepared flatbread
5 loaves (Store-bought or homemade.)
butter
2 tablespoons (Melted.)
fresh rosemary
2 teaspoons (Chopped.)
Instructions
1
1. Prepare the Wild Mushroom Couscous: Cook 1 cup of plain couscous according to package directions and let it cool to room temperature. In a small bowl, whisk together lemon juice and olive oil. Pour this mixture into the cooled couscous, then add shiitake mushrooms, tomatoes, green onions, pine nuts, and oregano. Stir gently to combine, then line the bottom of a 9-inch glass pie plate with the couscous mixture.
2
2. Make the Spicy Lemon Hummus: Stir ground cumin and freshly ground black pepper into the prepared lemon hummus until well blended. Spread the hummus evenly over the couscous layer.
3
3. Prepare the Kalamata Olive Tapenade: In a food processor, mince the garlic cloves. Add the kalamata olives, pine nuts, parsley, cilantro, fresh rosemary, grated orange peel, and a pinch of black pepper. With the processor running, slowly drizzle in the olive oil until the mixture becomes smooth. Spread one cup of this tapenade over the hummus layer.
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4. Layer the Remaining Ingredients: Evenly arrange the chopped marinated artichoke hearts on top of the tapenade, followed by layers of crumbled feta cheese, chopped sun-dried tomatoes, and minced parsley.
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5. Serve: Cover the assembled dip with plastic wrap and refrigerate if not serving immediately. Allow the dip to come to room temperature before serving to enhance the flavors.
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6. Prepare the Rosemary Butter Flatbread: In a small bowl, combine melted butter and fresh rosemary. Brush the mixture generously over the flatbreads. Preheat your oven to 350°F (175°C) and place the flatbreads on a baking tray. Heat in the oven for 1-2 minutes until just warm.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Mediterranean Seven-Layer Delight with Herbed Flatbread?
It is a colorful appetizer featuring seven distinct layers of Mediterranean flavors, including couscous, hummus, tapenade, artichokes, feta, sun-dried tomatoes, and parsley, served with rosemary-infused flatbread.
What are the seven layers in this dip?
The layers consist of Wild Mushroom Couscous, Spicy Lemon Hummus, Kalamata Olive Tapenade, marinated artichoke hearts, crumbled feta cheese, sun-dried tomatoes, and fresh minced parsley.
How do I prepare the Wild Mushroom Couscous layer?
Mix 1 cup of cooked couscous with lemon juice, olive oil, chopped shiitake mushrooms, tomatoes, green onions, toasted pine nuts, and dried oregano.
What type of hummus is used in this recipe?
The recipe calls for 8 ounces of prepared lemon hummus, which is further seasoned with ground cumin and black pepper.
How is the Kalamata Olive Tapenade made?
In a food processor, blend garlic, kalamata olives, pine nuts, parsley, cilantro, fresh rosemary, grated orange peel, and black pepper while slowly adding olive oil until smooth.
How many artichoke hearts are needed?
The recipe requires two 6-ounce jars of marinated artichoke hearts, which should be drained and chopped.
What kind of cheese is used for the topping?
The recipe uses 8 ounces of crumbled feta cheese as one of the top layers.
How do I prepare the Rosemary Butter Flatbread?
Combine melted butter with fresh rosemary, brush it onto 5 loaves of flatbread, and heat in a 350 degree Fahrenheit oven for 1-2 minutes.
Should the dip be served cold or warm?
The dip should be allowed to come to room temperature before serving to enhance the flavors, though it can be refrigerated if not served immediately.
Is this recipe suitable for vegetarians?
Yes, the ingredients listed for this Mediterranean Seven-Layer Delight are vegetarian-friendly.
What size serving dish is recommended?
A 9-inch glass pie plate is recommended to display the colorful layers of the dip.
How much couscous is required?
You will need 1 cup of plain cooked couscous, prepared according to package directions.
What type of mushrooms are used in the couscous?
The recipe specifies 4 to 5 shiitake mushrooms that have been soaked and chopped.
How much garlic is in the tapenade?
The tapenade layer includes 3 minced garlic cloves.
What role does orange peel play in the recipe?
One teaspoon of grated orange peel is added to the Kalamata Olive Tapenade to provide a zesty citrus note.
Are the pine nuts toasted?
Yes, 1/4 cup of toasted pine nuts are used in the couscous mixture and additional pine nuts are used in the tapenade.
What is the seasoning for the hummus layer?
The lemon hummus is seasoned with 1 tablespoon of ground cumin and freshly ground black pepper.
How are the sun-dried tomatoes prepared?
Use 4 ounces of sun-dried tomatoes that have been drained and chopped.
Can I make the components in advance?
Yes, the individual components can be prepared in advance for easy assembly before your gathering.
What herbs are found in the tapenade?
The tapenade contains minced parsley, minced cilantro, and chopped fresh rosemary.
How much butter is used for the flatbread?
Two tablespoons of melted butter are combined with rosemary to brush over the flatbreads.
What kind of tomatoes should I use for the couscous?
The recipe calls for 2 medium tomatoes that have been seeded and chopped.
How much olive oil is needed total?
The recipe uses 2 tablespoons for the couscous and an additional 1/4 cup for the tapenade.
What is the final garnish for the dip?
The final layer is a generous amount of minced fresh parsley.
What temperature should the oven be for the bread?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
How many flatbreads does the recipe suggest?
The recipe suggests preparing 5 loaves of flatbread to accompany the dip.
Is cilantro used in the couscous?
No, cilantro is used in the tapenade layer, while the couscous uses dried oregano.
How much lemon juice is added to the couscous?
Two tablespoons of freshly squeezed lemon juice are whisked into the couscous mixture.
What is the first layer of the dip?
The bottom layer is the Wild Mushroom Couscous mixture.
Can the flatbread be store-bought?
Yes, the recipe allows for either store-bought or homemade prepared flatbreads.