Figs on toast with goat’s yogurt labneh
- Preparation and cooking time
- Total time
- + hanging time
- Makes 6
- 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.