Herbalist Brittany Wood Nickerson understands that food is our most powerful medicine but she also believes food should taste great! In Recipes from the Herbalist’s Kitchen she reveals how the kitchen can be a place of true awakening for the senses and spirit, as well as deep nourishment for the body. She joined us to share a delicious appetizer from her book.
- Book Event for Recipes from the Herbalist’s Kitchen
- Wednesday, August 2, 1:00-2:00pm
- Clary Sage Herbarium, 2841 NE Alberta Street, Portland
For more information on the book, her classes or the event, visit Brittany's website.
Mint and Feta Bruschetta with Chive Blossoms
Yield: 4 servings as an appetizer .
- 1/2 cup fresh chive blossoms (or equal amount edible flowers if chive blossoms are out of season)
- 1 French baguette
- 1/2 pound feta cheese, crumbled
- 1 cup chopped fresh mint
- 1/2 cup minced chives
- 2–4 tablespoons olive oil
- Salt and freshly ground black pepper
- Preheat the oven to 325F (170C).
- While the oven is heating, pull apart the chive blossoms, removing the central stem and plucking the tiny purple florets.
- Set the baguette in the hot oven and bake for 7 to 10 minutes, until the edges are crispy but not browned.
- Meanwhile, combine the feta in a bowl with the mint, minced chives, and chive florets. Add enough of the oil to moisten, and season with salt and pepper to taste. Mix well.
- Remove the baguette from the oven and slice along the diagonal. Arrange on a platter with 1 to 2 tablespoons of the bruschetta mixture on each slice. Drizzle with a little more oil and serve.
Excerpted from Recipes from the Herbalist’s Kitchen, by Brittany Wood Nickerson, used with permission from Storey Publishing.