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Quick and Easy
Tartines with labneh, roasted red grapes and walnuts

Ingredients

Tartines
  • 1large bunch red grapes, picked (about 25 grapes)
  • 90 g walnuts
  • 1 tsp sugar
  • extra-virgin olive oil, for drizzling
  • 4slices good-quality sourdough bread
  • 200 g Baladna labneh
  • ½garlic clove
  • sea salt and pepper

How it's made!

1. Preheat your oven to 190°C.

2. Line a baking sheet with parchment paper.

3. In a mixing bowl, toss the red grapes with the walnuts, 1 teaspoon of sugar, and a drizzle of extra-virgin olive oil.

4. Spread the grape and walnut mixture out onto the prepared baking sheet and bake in the preheated oven for 15-20 minutes or until the grapes are soft and the walnuts are lightly toasted. 

5. While the grapes and walnuts are roasting, toast the sourdough bread slices in a toaster or under the broiler until they are golden brown and crispy.

6. In a small mixing bowl, combine the Baladna labneh with the minced garlic and season with sea salt and pepper to taste.

7. Spread a generous amount of the labneh mixture onto each slice of toasted sourdough bread.

8. Top each slice of bread with the roasted grapes and walnuts.

9. Drizzle each toast with a little bit of extra-virgin olive oil.

Serve the labneh toasts with grapes and walnuts immediately. 

Products used in this recipe

Product

Turkish Labneh Full Fat

View Product

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