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Labneh Toast, 5 ways

November 11, 2015

 Labneh is the easiest cheese you'll ever make, I promise!  If you've got cheesecloth and yogurt, then you've got labneh.

 

Have you ever purchased one of those tubs of Greek yogurt- you know, those big ones, that seem so much more cost effective than the little ones, until you realize you can’t finish it all before it goes bad? Well - I did, just the other day.

 

My poor dog had to take a round of antibiotics, and the dietitian in me couldnt give miss Jazz antibiotics without a proper dose of probiotics. Enter - Greek yogurt with live cultures, which led to the half-eaten container of it in the fridge.

 

 Whenever I think of Labneh, I think of a dear friend and fellow dietitian....it was several years ago, right before class began and out of the blue my friend asked "Hannah, do you know how to make labneh?" (she happens to love labneh) Well, that question sent me home with a mission - a mission to surprise her with labneh . That one day now means Greek yogurt reminds me of a wonderful friend and....labneh.

 

Back to that half-eaten container of Greek yogurt - couple it with the beets we had just pulled from the garden, the grapefruit sitting in the fruit bowl and the apples, celery and tomatoes we'd gotten in this weeks CSA share (thank you Wild Hare Organic Farm) and....labneh toast 5 ways was born. There was also the oh so important desire to make Tabitha something other than "toast" or "oat bran" for breakfast.

 

My sister was the "the official taste tester" and also sent me a text from work early the next morning exclaiming...."it's even great the next day!"

 

Whether you make all five or start with just one, these labneh toasts are great for breakfast, lunch or as a snack...I'd even be willing to say they would be good alongside a nice green salad for dinner.

 

 

 

Labneh

Line a colander with cheesecloth. Place Greek yogurt into cheesecloth lined colander. Set over a bowl and place in the refrigerator overnight. Spoon labneh into a storage container or proceed straight to the recipes below and enjoy!

 

 

 

Dried Fig, Hazelnut & Honey Labneh Toast

2 dried figs, sliced thin

2-3 hazelnuts, halved

1 or 2 drizzles of honey

2 tablespoons labneh

1 slice toast (your choice of bread)

 

Toast bread. Spread labneh on toast and then top with figs, hazelnuts and honey.

 

 

 

 

 

 

Tomato, Basil & Olive Oil Labneh Toast

2 leaves fresh basil, minced

1/4 teaspoon minced garlic

2 tablespoons labneh

1-2 slices tomato

1/2 tablespoon olive oil

1 slice toast (your choice of bread)

 

Combine labneh, garlic and basil. Toast bread.

Spread labneh mixture on toast and then top with tomato slices and drizzle with olive oil.

 

 

Grapefruit, Pistachio & Maple Syrup Labneh Toast

1 slice grapefruit

1 tablespoon crushed pistachios

1/2 tablespoon maple syrup

2 tablespoons labneh

1 slice toast (your choice of bread)

 

Toast bread. Spread labneh on toast and then top with grapefruit, pistachios and maple syrup.

 

 

 

 

 

Beet, Tarragon & Walnut Labneh Toast

2 tablespoons labneh

3 tarragon leaves, minced

2-3 tablespoons shredded beet

1 tablespoon crushed walnuts

1 slice toast (your choice of bread)

 

Combine tarragon and labneh. Toast bread.

Spread labneh on toast and then top with

beets and walnuts.

 

 

 

 

 

 

 

Apple, Celery & Pecan Labneh Toast

3 thin slices of apple

2-3 celery ribbons

1 tablespoon crushed pecans

2 tablespoons labneh

1 slice toast (your choice of bread)

 

Toast bread. Spread labneh on toast and then top with apple, celery and pecans.

*Celery ribbons were made by running a vegetable peeler down the side of a celery stalk

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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