Serve figs on toast for an impressive starter then make the most of this autumnal fruit in our fig cake, fig tart with brandy cream, fig jam and more fig recipes.


  • 250ml goat's yogurt, mixed with ¼ tsp of salt
  • a few sprigs thyme, leaves picked
  • 6 slices sourdough
  • 4-6 ripe figs, sliced
  • runny honey, to serve


  • STEP 1

    To make the labneh, line a sieve with muslin or a clean J-cloth and tip in the salted yogurt. Put the sieve over a bowl, cover with clingfilm and leave in the fridge overnight.

  • STEP 2

    When you are ready to serve, tip the labneh into a bowl and mix in the thyme.

  • STEP 3

    Spread the labneh generously over the toast. Top with the figs, a drizzle of honey and a few more thyme leaves.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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