Fancy toast for your slow (or fast, honestly) morning needs. This fig avocado toast with labneh features garlicky sourdough all layered up with creamy labneh, avocado, figs, black pepper, honey, balsamic, and fresh rosemary.
Labneh is my “discovery” of the week and I’m obsessed with it. I put discovery in quotes because obviously I didn’t discover it. Labneh is a strained cheese originating in the Middle East. It has a super cool origin story, which might actually be a myth, but anyways it’s fun and click here to read it.
All you need to make some labneh is whole milk yogurt, salt, and a cheesecloth or some type of strainer. I used my nut milk bag. You mix the yogurt and salt in a bowl, put it in your cheesecloth or strainer, and put the cheesecloth in a bowl. I refrigerated the bowl and checked on it every hour to dump out the small amounts of liquid that accumulated at the bottom. I let it sit overnight (12 hours) and the texture in the morning was just incredible––like cream cheese, but better. Apparently it’s even better if you let it sit for 24-48 hours!
The labneh recipe I used is from The Mediterranean Dish, but I did it in a smaller proportion since I was testing it out.
As for the toast, you know how much I love toast and figs. Let’s consider this my summer send-off toast because I couldn’t find figs on my last grocery stop, much to my displeasure.
Fig Avocado Toast with Labneh
Ingredients
- 1-2 large figs
- 3 tbsp labneh of choice *recipe I used is linked above
- ¼ avocado, mashed
- ¼ tsp black pepper
- honey to taste
- dash of balsamic
- fresh rosemary
If you like this fig avocado toast with labneh, you’ll love my other favorite figgy toast combo:
