Description
Creamy labneh spread over crisp toasted bread and topped with briny olives, fresh herbs, and a drizzle of olive oil for a simple yet flavorful dish.
Ingredients
- 1 cup labneh
- 4 slices rustic bread or sourdough
- 1/2 cup mixed olives (green and black), pitted
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon dried oregano or za’atar
- 1/4 teaspoon chili flakes (optional)
- 1 tablespoon fresh mint leaves, chopped
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon lemon zest
- Salt to taste
Instructions
- Toast the bread slices until golden and crisp.
- Spread a generous layer of labneh over each slice.
- Roughly chop olives and scatter over the labneh.
- Drizzle olive oil over each toast.
- Sprinkle oregano or za’atar, chili flakes, and a pinch of salt.
- Top with chopped mint, parsley, and lemon zest.
- Serve immediately while the toast is warm.
Notes
- Add cucumbers or cherry tomatoes for extra freshness.
- Top with a poached or soft-boiled egg for added protein.
- Substitute olives with roasted vegetables if desired.
- Drizzle honey for a sweet-savory twist.
- Assemble just before serving to keep the toast crisp.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Toasted
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slice
- Calories: 210 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 15 mg
