For those unfamiliar with the term, graze boards are basically a fun way of presenting a variety of appetizers and condiments for guests to “graze” on at a party, just in time for holiday entertaining this Christmas season and New Year’s Eve. Boards or platters can be used to display all sorts of snacks for nibbling or “grazing” such as various cheeses, cured meats, nuts, vegetables, fresh or dried fruits along with sliced bread, crackers, chips, and condiments to spice up the graze board with its mix and match fun where every bite can be customized to suit everyone’s taste.

Add some Greek products including your favorite Greek cheeses, olives, spreads, jams, jellies and honeys for a mix of savory and sweet options for your guests. Fig preserves are delicious when paired with many types of cheeses, while mustard also spices up cheeses as well as cured meats like salami. Olives, pickles, and marinated vegetables offer a tangy crunch and briny flavor.

A jar of a favorite condiment makes a great stocking stuffer or hostess gift, too.

Try the following spreads to accompany a Greek-themed graze board at your next party.

Tyrokafteri

2 cups crumbled feta

1 large roasted red bell pepper

1/4 cup Greek yogurt

2 tablespoons fresh lemon juice

1 tablespoon red wine vinegar

4 tablespoons Greek extra virgin olive oil

1/2 teaspoon red chili flakes, or more to taste

Place the roasted pepper in a blender or food processer with the crumbled feta, lemon juice, red wine vinegar, and the red chili flakes. Pulse a few times to mix, then add the yogurt and olive oil and pulse until the dip reaches your preferred texture, some prefer a completely smooth dip, others don’t mind a few lumps. It should be noted that tyrokafteri is supposed to be spicy, so those sensitive to heat can adjust the dip to taste by slowly adding the chili flakes a little at a time and those who prefer a spicier dip can gradually add more chili flakes to the preferred heat level.

Eggplant Spread with Walnuts

2 medium-sized eggplants

2/3 cup shelled walnuts

2-3 garlic cloves

2/3 cup Greek extra virgin olive oil

2-3 tablespoons red wine vinegar

Greek sea salt to taste

Wash and pat dry the eggplants. Leaving the stems intact, roast the eggplants under the

broiler, about six inches away from the heat source. Turn occasionally so that the

eggplants roast evenly. Allow the skins to char all around and the eggplant will be

tender when it is ready, test by giving a squeeze while wearing an oven mitt. Transfer

the roasted eggplant to a cutting board and allow to cool slightly before removing the

pulp. Cut the eggplant lengthwise, down the middle and scrape out the pulp with a knife,

leaving the stem and charred skin on the cutting board. Place the walnuts and garlic in a

food processor and pulse a few times to make a paste, then add the eggplant, olive oil,

vinegar, and salt to taste and pulse until well combined.