Sweet labne on toast recipe

Here are 4 beautiful ways to serve sweet labne on toast, featuring seasonal produce. Work with your favourite combo for a picture perfect cafe-style brekkie.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Line a large sieve with muslin and place over a large bowl. Combine the yoghurt, honey, vanilla and cinnamon in a bowl. Spoon yoghurt mixture into lined sieve. Loosely cover with plastic wrap. Place in fridge overnight to drain.

Step 2

Remove the drained yoghurt (labne) from the fridge, discarding the excess liquid in the bowl.

Step 3

To make the roasted rhubarb & pistachio, preheat oven to 180°C. Line a baking tray with baking paper. Place the rhubarb on lined tray. Drizzle with the orange juice and sprinkle with the orange zest and sugar. Bake for 10 mins or until the rhubarb is just tender. Cool for 10 mins. Spoon the labne over toasted sourdough slices. Top with the rhubarb mixture. Drizzle with pan juices. Sprinkle with pistachio.

Step 4

To make the apple and tahini labne, stir the tahini through the labne. Spread over toasted sourdough slices. Top with apple and drizzle with honey. Sprinkle with thyme sprigs.

Step 5

To make the jammy berries, place the blackberries, sugar and vanilla in a frying pan over high heat. Cook, stirring occasionally, for 5-7 mins or until the berries release their juices and the syrup thickens. Transfer to a heatproof bowl. Chill for 30 mins. Spoon the labne over the toasted sourdough slices. Top with the berry mixture. Sprinkle with mint leaves.

Step 6

To make the crunchy hazelnut, spoon labne over the toasted sourdough slices. Sprinkle with hazelnut. Drizzle with maple syrup.

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