+
0 (0)

Appetizers, Vegetarian

Persian-style herb and cheese platter

Persian-style herb and cheese platter
Los Angeles Times

She may not have been there from Day One: When the Santa Monica Farmers market first opened, Amelia Saltsman was living in Malibu, running a cooking school, raising young children and driving to Camarillo to buy strawberries. But since she ... Read more

Total time: About 30 minutes | Serves 6 to 8
  • 1 bunch each Persian or regular mint, tarragon, Persian leek-chive, pepper cress and/or cilantro
  • 1 pound feta cheese
  • 1/2 pound halvah (optional)
  • 8 pita, 2 large flatbreads or 1 large lahvosh
  • 1 bunch radishes, sliced
  • 1 bunch small spring or green onions, white part only, halved or quartered lengthwise

Step 1Rinse and dry the herbs up to 6 hours ahead, wrap in paper towels, refrigerate.

Step 2Snip the herbs into large sprigs or individual leaves, discarding tough stems.

Step 3Cut the cheese and halvah into one-fourth-inch-thick slices and tear the bread into serving-size pieces.

Step 4Arrange the herbs, radishes, onions, cheese, halvah and bread on a platter. To eat, place a slice of cheese, several herb sprigs, a radish slice or two, some onion and halvah onto a piece of bread.

Note: Adapted from "The Santa Monica Farmers Market Cookbook" by Amelia Saltsman.

HAVE YOU TRIED


Deconstructed kuku sabzi
Deconstructed kuku sabzi

Cotechino with lentils
Cotechino with lentils

Deschutes Brewery's beer nuts
Deschutes Brewery's beer nuts

Muffuletta
Muffuletta

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Appetizers

Gougères, Gruyère, piment d’Espelette
Morton's smoked salmon pizza
Fennel with green tapenade
Chilled zucchini soup