More technique than recipe, and more happy combination than either, yes. Avocado, no. (Though, if you're looking, we've got that, too A play of textures, yes—and temperatures, if you assemble quickly: cold, thick labne smeared onto oaty, seedy toast, tiled with cucumber, strewn with frizzy microgreens and fresh herbs and pine nuts.
All together, this Fresh Herbs Labne Toast from Virginie Degryse is clean-green tasting but not overly virtuous, especially if you really go at it with the labne, and drizzle olive oil over the top, like we're tempted to do. And speaking of temptation—this is what we're tempted to eat for breakfast and lunch, and munch on while we're making dinner (or chop up into squares and serve as the preamble to a dinner party) as long as fresh herbs are still in season.
| 1 | cup labne |
| 1 | tablespoon finely chopped chives |
| 1 | tablespoon finely chopped Italian parsley |
| Olive, salt, and freshly ground black pepper to taste | |
| 4 | pieces toasted multigrain bread |
| 1 | Persian cucumber, sliced |
| 2 | tablespoons toasted pine nuts |
| 1 | bunch microgreens |
| 1 | tablespoon chopped basil |
| 1 | cup labne |
| 1 | tablespoon finely chopped chives |
| 1 | tablespoon finely chopped Italian parsley |
| Olive, salt, and freshly ground black pepper to taste | |
| 4 | pieces toasted multigrain bread |
| 1 | Persian cucumber, sliced |
| 2 | tablespoons toasted pine nuts |
| 1 | bunch microgreens |
| 1 | tablespoon chopped basil |
What winning combinations have you piled onto toasts? Tell us about them (especially the offbeat ones!) in the comments.
Written by: Caroline Lange
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