Persian Brunch Platter

By TWS resident Nutritionist Quincey Cummings

This gorgeous platter is always a crowd-pleaser, and is loaded with fresh flavor and nutrients! Fresh herbs are among the most nutrient-dense plant foods. Volatile oils (powerful plant compounds) found in herbs such as basil, dill, and mint are incredibly effective for improving digestion, reducing gas and discomfort, and supporting healthy liver function.

When I was living in the San Francisco Bay Area, aboard my adorable 32' ketch named Windrose, I would often bike to my favorite cafe to study for my nutrition program. While my little boat provided a quiet study space, sometimes a change of scenery (and yummy food) was just the inspiration I needed! The cafe served up beautiful salads, loaded toasts, seasonal porridge bowls, and my favorite - the Persian Breakfast Plate. The ingredients are simple, so I started making a larger version at home to share with friends for a fancy-ish brunch or evening appetizer. This recipe is dedicated to that time in my life and that perfect little cafe.

Persian Brunch Platter


1/2 cup fresh mint leaves

1/2 cup fresh dill

1/2 cup fresh basil

1 large cucumber, or 4 Persian cucumbers

8oz. soft organic goat cheese, organic feta, or soft cashew cheeze

2 tablespoons of good quality olive oil

1 tablespoon Za’atar spice

Juice of 1/2 a lemon

Fig jam

Sourdough bread or baguette (fresh from your local bakery, or try our Seaside Sourdough!)


  1. Start with a large plate, cutting board, or serving platter. Crumble the cheese in the center of your platter.

  2. Arrange sliced cucumber rounds around the cheese.

  3. Roughly chop the fresh herbs and place on top of the family-style cheese crumble.

  4. Drizzle olive oil atop herbs and cheese and garnish with fresh lemon zest and squeeze of fresh lemon juice.

  5. Sprinkle za'atar seasoning over the herbs

  6. Place a large spoonful of fig jam on the side (or sliced fresh figs)

  7. Slice up sourdough into palm-sized slices and serve on a separate plate.

  8. Spoon the herb/cheese mixture onto your bread slice and enjoy family-style!

Serves 2-4 as a light brunch or appetizer

​Quincey Cummings​

Quincey is a holistic nutritionist and co-captain aboard her Kelly Peterson 46, Esprit. She spent much of her childhood in Southeast Asia and she's had the great fortune to travel to many countries. Her culinary tastes reflect a fusion of worldly cuisines. She holds a degree in Nutrition and Human Development and is a certified Nutritionist. She delights in sharing two of her greatest passions; sailing and great food! Her desire is to inspire other cruisers to nourish themselves every day with delicious meals they can create in small, moving spaces.

Together with her partner they liveaboard and cruise the Southern California coast and the Channel Islands, with plans to venture further south and into the Trade Winds.

You can find more delicious, cruising-friendly recipes on her Galley Blog


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