Chèvre Crackers and Fresh Herb Salsa

If you're looking for a somewhat healthier option for a snack, or accompaniment to your favorite beverage, you might like this one. It is at once, very fresh, a little tangy and the flavor is derived from the herbs you choose.  No heat at all in this one.

I am drawn back again and again --out of the many-- to one of my most beloved cookbooks; "Christina's Cookbook ~ Stories from a Northwest Island Kitchen" ~ and this is yet one more of the fresh and delicious recipes from Christina's book.

Christina Orchid owned, operated and was chef of "Christina's" a well known and enormously popular restaurant on Orcas Island, Washington for nearly 30 years. She sold the restaurant a few years ago, you can read more about it from the "Seattle Times" Here and Here.


I love Christina's style of cooking ~ 

 For this fresh appetizer or snack, you can cut the goat cheese crackers into any shape you like.


Taking into considering the emerald green of the salsa, and since we're approaching St. Patrick's Day ~ well, you know... where I decided to take this one. :)

Holding to Christina's philosophy of fresh and local (and preferably organic), this is a salsa that you can make from ingredients that are local to your area. 



It calls for 2 cups of almost any kind of greens and herbs. I used Upland Cress, Flat-leaf Italian Parsley, Cilantro, finely diced, (seeded) cucumber, scallions, a clove or two of garlic; finely minced, and any fresh herbs that are available ~ fresh mint, thyme, oregano, marjoram, chervil, etc.  

Simply stir those up with some finely grated lemon zest, two tablespoons of good olive oil, and two tablespoons of vinegar (Christina uses red wine vinegar ~ I use white wine vinegar) and a little sea salt and freshly ground pepper. So simple, so good, and so healthy!

This salsa would be delicious spooned over grilled chicken, beef or seafood, as well.

The crackers ~  I like that you can shape the crackers any way you like; cut them with a knife, or use shaped cutters.

 Since we're approaching St. Patrick's Day I couldn't resist choosing a Shamrock shaped cookie cutter.  

Bonus: This dough is VERY easy to work with, and rolls out easily. (I didn't have much luck re-rolling the scraps, so I just baked off the "in-between" pieces, and they taste just as good...  not "company" worthy as far as presentation goes, but believe me, nobody here complained.)

If you would like a printable copy of the recipe, you can find it on "Once Upon a Plate ~ The recipes". 

Thanks for stopping by today, and any comments you would like to share.  I read and appreciate each one.
xo ~mari