Tahini Labne & Honey Toast
Creamy, sweet swirls of tahini labne, topped with Brightland’s Orange Blossom Honey and walnuts makes for a delicious brunch or indulgent breakfast! We used a plum packed sourdough from our friends @bourkestreetbakerynyc but this dish is pretty spectacular over any kind of bread or pastry base!
1 c Greek yogurt (or pre-made labne)
1 tbs Seed + Mill Organic Tahini
2 tbs Brightland’s Orange Blossom Honey
1 tbs chopped hazelnuts
1 slice of toast (preferably sourdough if you can find it!)
1. If making your own labne (which is incredibly easy to do), place the yogurt in a strainer, set over a bowl. Place in the fridge for an hour (or overnight) and allow the water to drain. Discard the water and you have thick creamy labne!
2. In a bowl, use a spoon to stir the labne, tahini and 1 tbs honey until well combined. You should have a creamy smooth consistency.
3. Smooth labne mixture over your toast and top with 1 extra tbs of honey and chopped walnuts.
Also in Recipes
This recipe comes from Jessie Sheehan's new book Snackable Bakes, which we cannot wait to bake our way through!
"These are a take on my MIL’s Oh Henry!® bars, a fantastically chewy and flavorful bar cookie, that gives off plenty of the caramel/peanut/chocolate vibes of the actual candy. That is due to a slightly nutty oat base that is briefly cooked on the stovetop, baked, and then topped with a chocolate glaze. They were on regular rotation when my husband was growing up and I’m still jealous about that. Here, I’ve given them a little tahini makeover (usually they call for peanut butter) and I’m pretty darn excited about it."
We had a lot of fun making these skewers with the vegan kelp “meat” made by our friends at Akua! Anything that involves a grill, warm weather, good company and delicious whole ingredient food is going to keep us happy!
We paired these skewers with a vibrant, herby tahini sauce that is perfect as a skewer dipping, drizzle sauce, salad dressing or crudite dip!