If you are new here, you have to know: we are obsessed with toasts. They make the perfect canvas for anything and sometimes make even the most unusual combination work. This is how we ended up making this chilli crisp labneh toast with an olive tapenade, toasted walnuts and pomegranate seeds topping.
Before you get to the labneh toast step-by-step, read this:
1. There is definitely a thing as too much olives but here it is balanced by the tang of the labneh, the brightness of the pomegranate and the herbaceous quality of the dill.
2. The pomegranate seeds are not necessary but they add a delightful pop to this toast. They are not overpoweringly sweet but add this exciting freshness that you will miss if it’s not there.
3. The chilli crisp labneh is a step above from your usual labneh because it also packs heat. We used Farm Jars Co.
Ingredients List
The following will be good for 1 person.
- 5 green olives
- 5 cloves of garlic
- 1 Lemon
- A few twigs of dill and coriander
- 1/2 tbsp olive oil
- salt and pepper
- 2 tbsp labneh
- 2 small slices of bread
- a handful of pomegranate seeds
- 2 tbsp of chopped and toasted walnuts
- a handful of dill and a few additional olives for garnish
Part 1: Make the Olive Tapenade
Step 1:
To make the olive tapenade, add the green olives, garlic, lemon juice, dill, coriander and salt and pepper to a food processor.
Pulse so it achieves a chunky texture.
Step 2:
Dish the olive mixture out in a sauce container and mix the olive oil in separately. Let it sit for 3-4 minutes. [Do a quick taste-test for seasoning.]
Also assemble, pomegranate seeds and toasted walnuts on the side. [To toast walnuts, just chop them into small pieces and have them sit over a hot pan. Move them around so they don’t burn and take them off the stove once they have browned a little.]
Part 2: Assemble The Toast
Step 1:
Butter both sides of a bread and toast them till they turn golden brown.
Spread the labneh onto one side of each toast. We used a chilli crisp labneh.
Step 2:
Lightly spread the Olive Tapenade in the center of each toast (so as not to disturb the labneh).
Top it with pomegranate seeds, dill and a few additional cracked olives.
The Final Step
Crack some black pepper on top. Eat.
So there you have it! A step-by-step of the labneh toast with olives, pomegranate seeds, dill and toasted walnuts. It’s not just a party in your mouth, it’s a whole carnival. Lol.
Do you have a favourite way of making labneh toasts? Let us know in the comments below.
Things That Can Come In Handy When Making Olive Tapenade:
To check out more step-by-step recipes, click here.
