Tahini Labne & Honey Toast

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!

INGREDIENTS
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!)

STEPS
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

Creamy Vegan Shepherd's Pie
Creamy Vegan Shepherd's Pie

 As far as cozy winter food goes, it's hard to beat a Shepherd's Pie. It's hearty and warming, perfect for the days when the sun sets at 5 and it's too cold to leave the house. As much as we enjoy the traditional version, we also love a plant based option, using lentils in place of ground meat. The tahini is a great substitute here for butter in the mashed potato topping, and adds a rich, creaminess to the filling. Our founder, Rachel's husband and kids enjoyed this dish for dinner the day we shot this picture and gave it a big unanimous thumbs up!   
Vegan Burgers with Preserved Lemon Tahini Sauce & Fennel-Arugula Slaw
Vegan Burgers with Preserved Lemon Tahini Sauce & Fennel-Arugula Slaw

Gena Hamshaw's Broccoli Tahini Pesto Pasta
Gena Hamshaw's Broccoli Tahini Pesto Pasta

"I usually toss cooked vegetables into my dinner pastas for added fiber and nutrition. This recipe--which calls for an entire head of cooked broccoli--takes that effort to a whole new level. Half of the broccoli gets chopped and added to the pasta, while the remaining half is pureed into a bright green, tahini-based pesto. The creamy texture of this pesto gives more body to the finished recipe than an oil-based pesto would. Untraditional as it is, it has become by favorite pesto for using in pasta dishes."