Persian herb and cheese platter
I first discovered this wonderful combination of flavors at a Persian restaurant in the Bay Area that our friends Jill and Mark took us to over Memorial Day weekend. I've been making it at home ever since!
We ate it tonight as part of our dinner, and the combination of flavors and textures was again so delicious that I just had to write about it. Even if the combination sounds weird to you, I encourage you to give it a try. You'll be amazed how fresh and tasty it is.
To serve it, I put all the ingredients in piles on a large plate. Then we devour it as the warmed bread comes off the grill. It makes a good appetizer for a crowd, or we've enjoyed it as a light meal all its own accompanied by grilled chicken skewers. Suit yourself.
Persian Herb and Cheese Platter
A generous pile of mixed, fragrant fresh herbs -- cleaned and spun dry. (I like to combine cilantro, mint and basil. I think tarragon is also traditionally included.)
Two bunches fresh, small radishes, cleaned and cut in pieces (Thick slices or chunks are fine, but we like them whole as well.)
Good quality feta cheese, sliced (I prefer Israeli feta.)
Walnut halves, lightly toasted and cooled
Good quality flat bread, warmed. (You can use pita bread if that's what you have on hand. But my favorite is whole wheat chapati that's warm and straight from the grill.)
How to eat it: Wrap a piece of the feta, a radish, a couple walnuts, and a small bunch of the herbs in a piece of the warmed bread. Devour.