0 (0)

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

Each of 8 servings:
345 calories; 16 grams protein; 41 grams carbohydrates; 4 grams fiber; 13 grams fat; 9 grams saturated fat; 51 mg. cholesterol; 971 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Appetizers
Gin-cured salmon and avocado salad
Walnut- and herb-stuffed eggplant rolls
Shishito peppers tempura