I Tried Ina Garten’s Mezze Platter—and My $30 Christmas Spread Looked Like a Million Bucks

USA NEWS TODAY : Consider this your cure for the panic of impromptu holiday hosting. It is the Sunday before Christmas, the “Golden Hour” of the holiday rush, and your doorbell just rang. Whether it’s the neighbors dropping off a tin of cookies or family members arriving a day early, the “hosting panic” is a real, physiological response. Your pulse quickens, you scan your half-empty fridge, and you wonder if a sleeve of saltines and a jar of peanut butter can be rebranded as “artisanal.”

But then, you channel your inner Barefoot Contessa. You remember the mantra that has saved a thousand dinner parties: “Store-bought is fine.”

I recently put Ina Garten’s Mediterranean Mezze Platter to the test. With a budget of just $30 and a time limit of 20 minutes, I wanted to see if the “Queen of Hamptons Hosting” could truly turn supermarket staples into a million-dollar Christmas spread. The result? Not only did it look like a catered event, but it also became the easiest, most stress-free holiday win I’ve ever had.

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The Philosophy of “The Zhuzh”

Ina Garten’s approach to the mezze platter isn’t about cooking; it’s about assembly and elevation. The Mediterranean mezze (an assortment of small dishes served as an appetizer) is perfectly suited for this. You don’t need to slow-roast an eggplant for baba ghanoush or soak chickpeas for 24 hours to make hummus.

The “magic” Ina provides is in the finishing touches—what I like to call “The Zhuzh.” By adding tactical embellishments—a drizzle of high-quality olive oil, a scatter of vibrant fruit, or a dash of toasted nuts—you signal to your guests that you’ve put in effort, even if that effort was mostly spent removing plastic lids.

The $30 Grocery List: What You Need

To keep this under $30, I headed to a standard supermarket (think Trader Joe’s or Kroger). Ina’s board relies on high-contrast colors and varied textures. Here is what I grabbed:

1. The Dips (The Anchors)

Store-bought Hummus: Look for a “classic” flavor so you can customize it.
Store-bought Baba Ghanoush: Its smoky eggplant flavor adds depth to the board.

2. The Brine & Cheese

Kalamata Olives: Salty, smoky, and essential. (Castelvetrano olives also work if you prefer a buttery finish).
Greek Feta Cheese: Buy the block in brine, not the pre-crumbled kind. The block looks more intentional and expensive.

3. The “Store-Bought Is Fine” Staples

Stuffed Grape Leaves (Dolmas): Usually found in the international aisle in a tin or at the deli counter.
Pita Bread or Naan: I opted for naan for its pillowy texture.

4. The Garden Elements

English Cucumber: Sliced into long spears for crunch.
Cherry Tomatoes on the Vine: This is a crucial Ina tip—the vine adds an “organic, farm-to-table” aesthetic that loose tomatoes simply can’t match.

5. The Embellishments (The Million-Dollar Secrets)

Pine Nuts: To be toasted for the hummus.
Pomegranate Arils: For a festive, ruby-red pop on the baba ghanoush.
Fresh Thyme or Oregano: To scatter over the feta.
Good Olive Oil: If you hear Ina’s voice in your head, it’s telling you to use the “good” stuff.

The 20-Minute Construction Plan

The key to a successful board is minimal prep and maximum presentation. Follow this order of operations to keep your stress levels at zero:

1. The “Barely Cooking” Step

In a small skillet over low heat, toast your pine nuts for 3–5 minutes until they are golden and fragrant. While those are toasting, pop your pita or naan into a 350°F oven for just a few minutes to soften them up. Cutting them into triangles makes them easier to handle.

2. The Transformation of the Dips

Scoop your store-bought hummus and baba ghanoush into small, pretty ceramic bowls. Pro Tip: Immediately throw the plastic containers away. Presentation is 50% of the flavor.

Hummus: Create a “well” with the back of a spoon, fill it with a generous pool of olive oil, and top with the toasted pine nuts.
Baba Ghanoush: Top with a handful of pomegranate seeds. The sweet, juicy pop of the pomegranate perfectly cuts through the smoky eggplant.

3. The Feta Fan

Take your block of feta and slice it into thick, 1-inch slabs. Fan them out on one corner of the board. Drizzle with more olive oil and sprinkle with dried herbes de Provence or fresh thyme. This takes the cheese from “supermarket snack” to “Mediterranean delicacy.”

4. Filling the Gaps

Place your bowls of dips on a large wooden board first (the “anchors”). Fill the spaces around them with your cucumber spears, the grape leaves, and the olives. Finally, drape the tomatoes on the vine across the board. The vine acts as a natural separator and looks incredibly elegant.

Why This Works for the Holidays

The beauty of the Ina Garten mezze platter is that it addresses the two biggest holiday hosting hurdles: Dietary restrictions and time.

Universally Friendly: This board is naturally vegetarian and can easily be made gluten-free (just swap the pita for GF crackers).
The “Crowded” Aesthetic: A great board should look abundant. By using inexpensive items like cucumbers and tomatoes to fill the gaps, you create a visual “feast” that looks far more expensive than $30.
Minimal Cleanup: Since there’s no actual cooking involved (aside from a 5-minute nut-toast), your kitchen stays clean. You can actually spend time with your guests instead of scrubbing pans.

Final Verdict: Million-Dollar Results?

When I set this board down in front of my guests, the reaction was immediate. “Did you cater this?” was the first question. The combination of the toasted pine nuts on the hummus and the bright red pomegranates made the spread look festive, intentional, and—most importantly—delicious.

Ina Garten has spent decades proving that you don’t need to be a professional chef to be a great host. You just need “good” olive oil, a little bit of confidence, and the willingness to let the grocery store do the heavy lifting.

So, this Christmas, don’t panic. Just grab a board, clear off the counter, and get to work—in the most low-key way possible.

The Philosophy of “The Zhuzh”