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

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.