0 (0)

Tartines a la perse (Persian toasts)

Tartines a la perse (Persian toasts)
Kirk McKoy / Los Angeles Times

Katie Gurvin plunges her aqua-gloved arms into the bowl of hot tahini-sugar-fluff mixture and begins to work her magic. Hints of vanilla, caramel and sesame waft up as the young halvah maker repeatedly twirls her hands through the tawny batter. ... Read more

Total time: 30 minutes | Makes 4 large tartines, 4 to 8 servings
  • 12 ounces feta cheese, crumbled and at room temperature
  • 1/3 cup crème fraîche, Greek yogurt or labneh
  • 1 small bunch of any, or all, of the following: basil, tarragon, cilantro, dill or parsley, using leaves and small sprigs only
  • 1 small bunch chives and/or garlic chives
  • 1 bunch radishes
  • 6 to 8 ounces vanilla or pistachio halvah
  • 4 slices rustic bread
  • 1 small bunch Persian or regular mint, leaves and small sprigs only

Step 1Stir together feta cheese and enough crème fraîche to make a nice spread. Chop enough of 1 or 2 of your chosen herbs to yield 2 tablespoons. Snip most of the chives into 1/8- to ¼-inch pieces. Stir the chopped herbs and chives into cheese. Thinly slice or julienne the radishes. Cut the halvah into thin slices.

Step 2Toast the bread. Divide the cheese mixture among the slices, spreading it over each of the toasts. Lay several of the largest whole leaves from your selection of herbs over the cheese along with any remaining whole chives as desired. Arrange several slices of halvah over the herbs. Top generously with radishes, mint and any other small herb leaves. Cut the tartines in half and serve.

Each of 8 servings:
Calories 403; Protein 12 grams; Carbohydrates 30 grams; Fiber 2 grams; Fat 23 grams; Saturated fat 9 grams; Cholesterol 43 mg; Sugar 9 grams; Sodium 584 mg
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Desserts
Peach and pecan sundae
Roasted cherry Pavlova with cinnamon whipped cream
Bouchon Bakery's Chantillys