Market recipes | Fresh herbs

Chefs from the Purple Pig, City Provisions Deli and Avec share their herb-driven recipes.

  • Photograph: Erica Gannett

    Pickled feta and mint crostini from Avec's chef Koren Grieveson

  • Illustation: Ian Dingman

    Koren Grieveson of Avec

  • Photograph: Erica Gannett

    Chicken and sausage with tarragon and aquavit from City Provisions Deli chef-owner Cleetus Freedman

  • Illustration: Ian Dingman

    Cleetus Friedman of City Provision Deli

  • Photograph: Erica Gannett

    Calamari with basil and fregola from the Purple Pig's chef Jimmy Bannos

  • Illustration: Ian Dingman

    Jimmy Bannos Jr. of the Purple Pig

Photograph: Erica Gannett

Pickled feta and mint crostini from Avec's chef Koren Grieveson


Koren Grieveson is widely revered for her bold, simple food at Avec (615 W Randolph St, 312-377-2002). This recipe explains why. A feta-mint-tomato crostini is a wonderful thing on its own. Pickle the feta, though, and you’ve got a crostini you’ll want to eat not just as a precursor to dinner, but for dinner itself. 

Pickled feta and mint crostini

1 quart Champagne vinegar
¼ cup mint tea
1 bunch mint leaves (stems separated and reserved)
2 tbsps sugar
1 cup cubed feta
5 basil leaves
1½ cups sliced cherry tomatoes
Extra-virgin olive oil
4 baguette slices, ¼-inch thick and toasted

1. Pickle the feta: Place the vinegar, mint tea, mint stems and sugar into a pot and bring to a boil. Cook until the sugar dissolves, then take off the heat and allow to cool. Strain the pickling liquid and pour over the feta. Let sit for about an hour.

2. Remove the feta from the liquid and place into a bowl. Tear the mint and basil leaves and add the feta, along with the cherry tomatoes. Add a teaspoon of the pickling liquid, the olive oil, and salt and pepper to taste. Toss gently (so as not to break up the feta) and spoon over the baguette slices.

Makes 4 crostini

  1. 1
  2. 2
  3. 3