Grilled honeyed figs on sourdough toast with goat’s milk labneh and lemon thyme
Ingredients
For the labneh
- 500ml of goat's yoghurt
- 1 tsp salt
For the figs
- 6 figs , ripe
- 2 tbsp of honey
- 1/2 tsp cinnamon
- 6 sprigs of lemon thyme
- 4 slices of sourdough bread
Method
1
Make the labneh a day in advance. Mix the goat’s yoghurt with the salt and pour into a bowl lined with a clean cheesecloth or muslin
2
Pull the muslin up around the yoghurt to form a bag and tie with string. Tie another, longer, piece of string to the bag to enable you to hang the bag up, so you can suspend it over a bowl – a cold room in the house is ideal. If your fridge is big enough, you can also tie the bag to the rack of the fridge and place a bowl underneath to catch the liquid
3
Leave for 24 hours – the liquid will drain away leaving firm labneh in the bag with a texture similar to cream cheese. Discard the liquid and decant the labneh into a bowl
4
Preheat the grill to 220°C
5
Cut the stalks off the figs and slice in half lengthways. Arrange cut-side up in a baking dish, drizzle with the honey and sprinkle over the cinnamon. Grill the figs for 5–10 minutes, or until tender and caramelised
6
Meanwhile, toast the sourdough slices. Divide between two plates, spread with labneh (you might have some labneh left over) and scatter over half the lemon thyme leaves
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Grilled honeyed figs on sourdough toast with goat’s milk labneh and lemon thyme
