Bruschetta with citrus labneh, broad beans and za’atar

Bruschetta with citrus labneh, broad beans and za’atar

By
From
Citrus
Serves
4
Photographer
Mowie Kay

At a pinch, you could use a good curd cheese for this instead of making labneh, if you are in a hurry. But making your own does give beautifully creamy results.

Ingredients

Quantity Ingredient
4 slices sourdough bread
olive oil, to drizzle
4 tablespoons broad beans, blanched and skinned
a sprinkling za’atar
a sprinkling sumac
a drizzle Cheat’s preserved lemons (or limes, or oranges …), (optional)

For the labneh

Quantity Ingredient
500g full fat greek yogurt
1/2 teaspoon salt
1 lemon, Finely grated zest
1 mandarin or lime, Finely grated zest
1/2 teaspoon finely chopped rosemary

Method

  1. To make the labneh, mix the yogurt with the salt in a bowl. Line a sieve or colander with a double layer of muslin or cheesecloth. Place the yoghurt in the muslin, bring up the sides of the cloth and tie them together. Either suspend the cloth from a wooden spoon or leave in a large colander, both placed over a bowl to catch any liquid. Leave in the refrigerator overnight, then transfer the labneh to a bowl and stir in the zests and herbs.
  2. To assemble, toast the bread and drizzle with olive oil. Slather some of the labneh quite thickly onto the bread. Sprinkle with the broad beans, za’atar and sumac, then drizzle over the preserved lemon liquid, if using, and more olive oil.
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