I'm not a chef by any means but I do love to grow herbs and so when it involves my plants, I do like to make some eats. This recipe is super simple and there's a lot of room for creativity and for using what's available. I went out this morning with my apron and clippers to see who was ready for a little trim. I snipped some basil, blue african basil, dill, cilantro, chocolate mint, lime mint, lime thyme, marjoram, and some green stuff with red veins. Each time I make this it's a little different because each morning a new plant has made a bunch of leaves that need pruning. I suppose you could also try and juts use the ones you'd think would taste good together.
So I rinse them off in a colander and set them aside. Also, check for little spiders.
My sis and I were at a Jewish bakery and that's where we found this pita. You can get it at any grocery store or even use tortillas if you'd like. We just happen to have a large bag of these giant pitas so it is my bread of choice at the moment.
My favorite vinegar to use is balsamic but I have this red wine vinegar I gotta use up. Apple cder vinegar is also good to use. Any ole olive oil is good.
I love love love goat cheese. If you hate hate hate it, you can also use mozzarella or your fave crumbly cheese. I got this log at Fresh Market.
You can put the pita on a cookie sheet and toast it in the oven or toaster oven, but to make it super simple, I tear the pita into quarters and toast them in the toaster! This also keeps from over heating the house if you live in a hot ass state like I do.
Once the pita is toasted, I drizzle on the olive oil and vinegar making sure I evenly coat it. The vinegar is the best part because its tangy zing keeps me from using any salt of which I am a huge fan. I pick the pieces up off the plate and move them around so the edges are covered too.
I then remove all the stems from the herbs and begin ripping them into pieces. As you put it on the pita you will notice some spots will have sage or basil or a lot of mint. This makes each bite a surprise and super tasty. What will your mouth savor next?!
Then I use a fork to make cheese crumbles and sprinkle these on top. You can also put on tomatoes if you have some or sprinkle salt and pepper although I don't. The herbs give it such great flavor and Ive been trying for a while to not be such a salt fiend.
And there you have it! A super healthy snack using the fruits of your labor. I'm already dreading fall and winter when I will lose such great plants right on my back porch.
