Rather than just toasting the bread, I decided to olive oil fry the slices for an even more satisfying crunch. A spread of the lemon herb labneh, a pile of lightly dressed shaved cucumber and a final sprinkle of lemon zest, cayenne flakes & herbs and you have an incredibly satisfying meal that takes almost no effort at all.
Total Time
15min
4.7
2 Ratings
Author: Ful-Filled
Servings:
6
Ingredients
•
2
cups
Labneh Cheese
•
1
Large
Lemon
, zested, juiced
•
2
Tbsp
Fresh Basil
, minced
•
1
Tbsp
Fresh Mint
, minced
•
1
tsp
Fresh Thyme Leaves
, minced
•
2
Medium
Cucumbers
•
1
Tbsp
Olive Oil
•
6
slices
Sourdough Bread
•
to taste
Crushed Red Pepper Flakes
Cooking Instructions
1.
Start by using a peeler to shave your Cucumbers (2) into approximately 1" wide pieces, discarding the first shavings of skin. When you reach the seed cavity rotate the cucumber and begin shaving into slices until you reach the seed cavity again, repeat until all that remains is the cucumber seed cavity.
2.
Add shaved cucumber to a bowl along with the Olive Oil (1 Tbsp) and juice from Lemon (1) - toss to combine and then refrigerate until ready to serve.
3.
In a small bowl, combine the Labneh Cheese (2 cups) with the Salt, Fresh Basil (2 Tbsp), Fresh Mint (1 Tbsp), Fresh Thyme Leaves (1 tsp) and Lemon Zest, reserving a bit of the zest for garnish. Mix until well combined, set aside.
4.
Fry the slices of Sourdough Bread (6 slices) in Olive Oil in a pan over medium-high heat until each side of the bread is golden and crisp.
5.
To serve: spread each slice of toast generously with the lemon herb labneh, top with shaved cucumber and sprinkle with a bit of Crushed Red Pepper Flakes (to taste), lemon zest and a touch of minced fresh herbs.
Nutrition Per Serving
CALORIES
298
FAT
12.6 g
PROTEIN
14.5 g
CARBS
34.7 g
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