Labneh and figs on toast
- FOR THE LABNEH
- 800g Asda Full Fat Greek Style Yogurt
- FOR EACH TOAST
- 1tsp salt
- 1 slice Extra Special Sourdough Boule
- 1 ball labneh (see above)
- 1tbsp clear honey
- 1 ripe fig, sliced
- ½tsp chopped chives
Make the labneh at least 24 hours before serving. To make it, line a sieve with 5 sheets of plain (not printed) kitchen roll and set it over a large bowl. Mix together the yogurt and salt, pour into the sieve and twist the ends of the kitchen roll to close. Set aside in the fridge to allow the liquid to drain out.
After 24 hours, the labneh can be served as a spread or as a dip. After 48 hours, it will be more solid but still spreadable. Roll it into 12 balls — these can be stored in the fridge, covered, until needed.
To serve, toast the bread. On each slice, spread one ball of labneh, drizzle with 1tbsp of honey, top with 1 sliced fig and sprinkle with the chives.