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Sweet labne on toast recipe
Sweet labne on toast recipe
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Elevate your morning with sweet labne toast, topped with fresh seasonal produce for a picturesque cafe-style breakfast. Choose from 4 delightful variations.
Ingredients:
  • 500g Greek-style yoghurt
  • 42.90 gm honey
  • 2.00 tsp vanilla bean paste
  • Toasted sourdough sliced, to serve
  • 4 rhubarb stems, cut into 5cm lengths
  • 1 orange, zested, juiced
  • 80.00 gm caster sugar
  • 35g pistachio
  • 12.00 gm tahini
  • 1 small Granny Smith apple, thinly sliced
  • 28.60 gm honey
  • Thyme sprigs, to serve
  • 300g frozen blackberries
  • 70g hazelnuts
  • 54.00 gm maple syrup
Instructions:
  • Prepare a large sieve lined with muslin over a bowl. In a separate bowl, mix together yoghurt, honey, vanilla, and cinnamon. Transfer the yoghurt mixture into the lined sieve and cover loosely with plastic wrap. Refrigerate overnight to drain.
  • Take the chilled yoghurt (labne) out of the fridge and discard any excess liquid in the bowl.
  • Preheat your oven to 180°C. Line a baking tray with baking paper, place the rhubarb on it, drizzle with orange juice, sprinkle with orange zest and sugar, then bake for 10 minutes or until rhubarb is just tender. Let it cool for 10 minutes. Spoon the labne over toasted sourdough slices, top with the rhubarb mixture, drizzle with pan juices, and sprinkle with pistachios.
  • Mix the tahini into the labne, then spread it on toasted sourdough slices. Add sliced apple, a drizzle of honey, and finish with fresh thyme sprigs.
  • Prepare the jammy berries by combining blackberries, sugar, and vanilla in a hot frying pan. Cook and stir occasionally for 5-7 minutes until the berries are juicy and the syrup thickens. Transfer to a heatproof bowl and refrigerate for 30 minutes. Serve over toasted sourdough with labne and mint leaves sprinkled on top.
  • Spread a generous layer of creamy labne over the crispy toasted sourdough slices. Top with a generous sprinkle of crunchy hazelnuts and finish by drizzling with sweet maple syrup.

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