Breakfast

Whipped Labneh Tartine with Burnt Honey, Crispy Saganaki & Charred Stone Fruit

Name: Whipped Labneh Tartine with Burnt Honey, Crispy Saganaki & Charred Stone Fruit
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 2 servings
Ingredients: 1 cup labne (fresh or store-bought, strained overnight); 6 tbsp aged extra-virgin olive oil (divided); 4 oz halloumi, cut into 3 oz squares; 4 fresh apricots, halved & pitted; 3 tbsp honey; 2 slices sourdough bread (1/2-inch thick); 1 small bunch fresh sage (8-10 leaves); Fleur de sel; Cracked black pepper

A textural awakening: thick, cultured labne whipped with aged olive oil spreads across sourdough char, topped with a just-fried square of halloumi (still pooling at its edges), candied apricot shards, and drizzled with honey burned to mahogany depths. Finish with crispy sage oil and fleur de sel.

922cal 31gprotein 72gcarbs 58gfat 25min prep 35min cook 2serves

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