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!
- Preheat your oven to 190°C.
- Line a baking sheet with parchment paper.
- In a mixing bowl, toss the red grapes with the walnuts, 1 teaspoon of sugar, and a drizzle of extra-virgin olive oil.
- 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.
- 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.
- In a small mixing bowl, combine the Baladna labneh with the minced garlic and season with sea salt and pepper to taste.
- Spread a generous amount of the labneh mixture onto each slice of toasted sourdough bread.
- Top each slice of bread with the roasted grapes and walnuts.
- Drizzle each toast with a little bit of extra-virgin olive oil.
- Serve the labneh toasts with grapes and walnuts immediately.
More Fresh Recipes
Summer Salad with Labneh
Heat a large pan over medium-high heat. Arrange the pita triangles in a single layer in the pan. Drizzle with extra-virgin olive oil and sprinkle with 1 tablespoon of za'atar and a pinch of salt. Cook the pita chips for 2-3 minutes on each side, or until they are crispy and golden brown. While the pita chips are cooking, scoop 1 cup of Baladna labneh into a serving bowl. Drizzle the labneh with extra-virgin olive oil and sprinkle with a pinch of za'atar and salt. Stir well to combine. Once the pita chips are done cooking, transfer them to a plate and serve with the flavorful labneh dip. In a small mixing bowl, whisk together 1 ½ teaspoons of honey and 1 tablespoon of vinegar. Slowly drizzle in extra-virgin olive oil while whisking until the dressing emulsifies and thickens slightly. In a large mixing bowl, combine the mixed greens, sliced radish, and halved cherry tomatoes. Drizzle the dressing over the salad and toss well to coat. Enjoy
Mini Quiches with Salmon and Courgettes
Preheat your oven to 190°C.Lay out the filo pastry sheets on a clean surface and brush each sheet with melted butter.In a medium skillet, heat 1 tablespoon of olive oil over medium heat.Add the diced onion and minced garlic to the skillet and cook for 2-3 minutes, or until the onion is soft and translucent.Add the diced zucchini and red bell pepper to the skillet and cook for an additional 5-7 minutes, or until the vegetables are tender.In a mixing bowl, whisk together 3 large eggs, 1/4 cup of Baladna milk, and 1/4 cup of Baladna heavy cream. Season with salt and pepper to taste.Spoon the cooked vegetables into the mini tart shells.Pour the egg mixture over the vegetables in each tart shell, filling them about 3/4 of the way full.Sprinkle the shredded Baladna cheddar cheese over the top of each quiche cup.Bake the mini quiche cups in the preheated oven for 20-25 minutes or until the egg is set and the cheese is melted and golden brown.Garnish with fresh herbs, if desired, and serve.