Sourdough toasts with homemade labneh and grilled apricots

 

Sourdough toasts with homemade labneh and grilled apricots

For these toasts you can use any cream cheese you like. And they sure will be delicious.

But if you want to pimp them up- make your own labneh.

If you want take your toasts into a whole new level of falvour- make your own labneh.

If you want to brag about it to your friends and family and impress them- make your own labneh.

Make your own labneh because it is so easy, so fast and so delicious 🙂

The rest are just the additions 😉


Makes a few servings


Ingredients
  • 400 grams natural full-fat yoghurt
  • 400 grams goat's milk yoghurt
  • pinch salt
For the toasts:
  • 2 tbsp pomegranate molasses
  • 1 tbsp honey
  • 1/2 tbsp balsamic vinegar
  • 4-6 sourdough toasts
  • 4 apricots, sliced
  • 4-6 tbsp labneh
  • pomegranate seeds
  • fresh rocket
  • freshly ground black pepper
Instructions
  1. Start at least 10 hours in advance with making labneh. You can make it a few days in advance.

    In a bowl, mix both yoghurts and a pinch of salt. Pour the mixture into a sieve lined with muslin cloth (or a clean cotton kitchen towel, or even a few layers of medical gauze from a pharmacy will work!).

    Tie up the cloth and just let it drip away in the fridge for as long as you like over a large bowl (starting from 10-15 hours up to 1-2 days until the desired consistency is reached. The longer that the cheese is left, the firmer it becomes).


    Grill your bread and apricots on a grilling pan.


    While they are grilling prepare the sticky dressing. In a smal pot mix the molasses, honey and balsamic vinegar. Heat the mixture over a medium heat until thickened.


    Spread the labneh onto your warm toasts. Arrange grilled apricots on top. Sprinkle with pomegranate seeds, fresh rocket leaves. Drizzle the toasts with warm dressing.


    Season with a freshy ground black pepper.


    Serve or eat immediately 🙂 You will enjoy them, I know it for sure 🙂


Recipe Notes
Labneh cheese originaly comes from Lebanon but is commonly used in all Arab World (Middle East and Northern Africa). It is made of strained full- fat yoghurt. In the proccesss of filtering and removing whey, you get silky smooth spread or more firm cheese, depending on filtering time.
 
Labneh is very popular in all MiddleEastern cusines. It goes so well with sweet products like fruits (fresh or jams) or honey. You can successfully use it in savoury dishes combining it with herbs, veggies and olive.

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