By: Text: Jason Horn and Cooking Light staff
Photo: Randy Mayor
Create a simple yet elegant hors d'oeuvre that's sure to impress featuring assorted fresh herbs. Praises reviewer pkinzz, "We will make these again! We spent too much time making them super thin. When the rejects were used (thin but not paperthin) they turned out fine but needed more cooking time. Must serve them standing in the salt to really show them off. Party friends said they were too pretty to eat: art or eats? They ate and LOVED them!"