How I love labneh, the Middle Eastern schmear
Visiting the yogurt case is like a taking trip around the world these days: Greek, French, Australian and Icelandic styles, and more.
If you are lucky, next to those you will find labneh, the Middle Eastern yogurt so thick and spreadable it is referred to as a cheese. It has a rich texture and a refreshingly tangy flavour — something like a light sour cream — and I am officially enamoured of it. I eat it by the spoonful on its own or with fruit, use it as a base for dips and dollop it into soups and sauces.
Because labneh is so thick, it is especially well-suited for smearing on bread, as it is in these toasts. I prefer the richness of the full-fat variety, but the low-fat version works, too, as does the
plain Icelandic yogurt called skyr that has a similar consistency. (Skyr is also traditionally considered a cheese but it is marketed in North America as yogurt.)
For these toasts, I like to use a dense, whole-grain bread studded with grains and seeds. The
labneh is spread luxuriously on top, followed by a shower of spring produce — radish slices, sprouts and fresh mint leaves — and finally, a sprinkle of toasted sunflower seeds, coarse salt and black pepper. The toasts make a lovely seasonal nibble for company or for yourself as a breakfast, lunch or midday snack. And they are a wonderful reason, if you need one, to pick up a container of labneh.
Spring Toasts with Labneh
Makes 4 servings main-course or 8 snack
servings
8 slices crusty, textured whole-grain bread, such as from a “health” loaf (1⁄2-inch thick slices, about 1 1⁄4 ounces each)
3⁄4 cup labneh (regular or low-fat; see headnote) 4 medium radishes, thinly sliced
2 teaspoons extra-virgin olive oil
2 tablespoons broccoli sprouts or other type of sprouts
1 tbsp chopped fresh mint leaves
1 tbsp unsalted sunflower seeds, toasted (see NOTE) Coarse sea salt Freshly ground black pepper
Toast the bread.
Spread about 1½ tablespoons of the labneh over each slice, then top with the radishes, sprinkle with the oil, and top with the sprouts, mint and sunflower seeds. Season lightly with salt and pepper, then serve right away.
NOTE: Toast the sunflower seeds in a small dry skillet over medium-low heat for several minutes, until fragrant and slightly darkened, shaking the pan occasionally to avoid scorching. Cool before using.
Per serving (using regular labneh and ¼ teaspoon salt):
230 calories, 9 grams protein, 35 g carbohydrates, 6 g fat, 1 g saturated fat, 0 milligrams cholesterol, 500 mg sodium, 4 g dietary fibre, 6 g sugar