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

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Products used in this recipe

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.