Serves a Crowd

Fresh Herbs Labne Toast

Name: Fresh Herbs Labne Toast
Yield: Serves 4
Ingredients: 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

by: Virginie Degryse

March 4, 2016

3.7

3 Ratings

Photo by James Ransom

Serves 4

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Author Notes

These toasts are fresh, crunchy, and smooth with the labne. I just love the combo. Plus, they look so pretty. —Virginie Degryse

Test Kitchen Notes

I couldn't find labne in the store so ended up getting my labne from a restaurant. Not sure if this would affect the taste, but my labne seemed to have some garlic in it. That being said, this was delicious. I had 3 of them, even though I was full. I loved the herb addition to the labne (which, I imagine, would taste even better the next day. I wouldn't know, I ate it all). I especially loved the fact that she threw the chopped basil on top. That really let the basil come through as a high note. Loved the multigrain bread. Tried it with some pita and it just wasn't the same. The pine nuts and microgreens added not just taste notes, but texture notes, too. This was crispy, cheesy, yummy goodness. —Dawne Marie

Test Kitchen-Approved

Ingredients

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

Directions

Mix the labne with chives and parsley, olive oil, salt, and pepper to taste.
Spread on the toasts, add slices of cucumber, microgreens, pine nuts, and chopped basil.
Et voila, bon appétit!

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1 Review

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Elise K. March 21, 2021

This is really tangy and it's engaged eating. We chopped the cucumbers and walnuts and added them to the labne, so the greens on top rested on the labne and there was less "drift." It helps to have really good bread, too.