Tartines a la perse (Persian toasts) Recipe - Los Angeles Times

Name: Tartines a la perse (Persian toasts) Recipe - Los Angeles Times
Ingredients: 12 ounces feta cheese, crumbled and at room temperature; 1/3 cup crème fraîche, Greek yogurt or labneh; 1 small bunch of any, or all, of the following: basil, tarragon, cilantro, dill or parsley, using leaves and small sprigs only; 1 small bunch chives and/or garlic chives; 1 bunch radishes; 6 to 8 ounces vanilla or pistachio halvah; 4 slices rustic bread; 1 small bunch Persian or regular mint, leaves and small sprigs only

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Katie Gurvin plunges her aqua-gloved arms into the bowl of hot tahini-sugar-fluff mixture and begins to work her magic. Hints of vanilla, caramel and sesame waft up as the young halvah maker...

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Ingredients

12 ounces feta cheese, crumbled and at room temperature
1/3 cup crème fraîche, Greek yogurt or labneh
1 small bunch of any, or all, of the following: basil, tarragon, cilantro, dill or parsley, using leaves and small sprigs only
1 small bunch chives and/or garlic chives
1 bunch radishes
6 to 8 ounces vanilla or pistachio halvah
4 slices rustic bread
1 small bunch Persian or regular mint, leaves and small sprigs only