Persian Brunch Platter
When we set off for the high seas, one thing I will absolutely miss about living in the Bay Area is the access to incredibly fresh and diverse food! My biggest fear is not the possibility of encountering storms, rogue waves, or sea monsters. No, it’s not having Berkeley Bowl within a 20 minute bike ride.
This recipe is inspired by one of our favourite coffee / brunch spots in Berkeley, Bartavelle Coffee . Bartavelle happens to share a building with ACME Bakery, which has some of the best sourdough around. Having superb sourdough bread as the base really makes this dish special, so I encourage you to source out your finest local bakery for a loaf of organic, true sourdough (or, you can make your own! Even in a boat galley!). Not only does a true, fermented sourdough bread taste better than most store bought varieties, it is also much more nutritious and easier to digest. Grains, like wheat, need to go through the fermenting or sprouting process in order for our omnivorous digestive systems to access their goodness.
Persian Breakfast/Brunch Platter - Serves 2 - 4
INGREDIENTS
- 8 oz. soft goat or sheep feta, or any soft goat cheese- 1 large cucumber
- 1/2 cup fresh mint leaves
- 1/2 cup fresh dill- 1/2 cup fresh basil
- 2 TBS good quality olive oil- 1 TBS Za’atar spice
- Fresh lemon zest
- Fig jam
- Fresh sourdough bread
DIRECTIONS
Start with a large plate or serving platter. Crumble the cheese in a mound on the center of the platter.
Arrange sliced cucumber rounds around the cheese.
Roughly chop the fresh herbs and place on top of cheese mound.
Drizzle olive oil atop herbs and cheese and garnish with fresh lemon zest.
In two small serving bowls, have the fig jam and the Za’atar for extra garnishes.
Slice up sourdough into palm-sized slices and serve on separate plate.
Spoon the herb/cheese mixture onto your bread slice and enjoy family- style! Pairs nicely with a sprinkle of Za’atar and fig jelly. Serves 2-4 for a light brunch.