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Besides being one of the simplest breakfasts you can make, Loaded Labne Toasts are also one of the most flavorful! This loaded toast with labne spread is topped with finely chopped Kalamata olives, cucumbers, and juicy tomatoes.
Garnished with dried mint and a drizzle of extra virgin olive oil, the combination of silky labne with crunchy toast is irresistible!
Spread Labne on Toast for a Zingy Morning Treat
One of my favorite foods is labne because of its tangy and creamy taste. This recipe is great for breakfast, a light dinner, or even a midday snack. There’s no better way to have labne than with tons of veggies, olives, and olive oil!
What is Labne?
Some of you might be asking yourself, what exactly is labne? To put it simply, it’s yogurt. It is very similar to Greek yogurt. However, it’s a special kind of Middle Eastern yogurt that is tangier and creamier than other yogurts. And the best part is, you can make it at home!
Start with a plain kefir yogurt and basically strain it overnight or for a couple of days. The longer you strain it, the thicker it becomes. Then, empty it into a container and it lasts for at least ten days in the refrigerator.
Labne is a super popular Middle Eastern breakfast choice. We usually serve labne spread on a plate with as much olive oil as the plate can hold! But the great thing about labne is it can be served in so many different ways and used in many other dishes.
You can use it as a spread like I did in this Loaded Labne Toast recipe, or as a dip. For instance, you can add Ranch seasoning or Italian seasoning to a few tablespoons of labne and you will have a great dip for your late night snacks!
Ways to Use Labne
Labne is a versatile ingredient that is best compared to soft cheeses like cream cheese. It can be served as a dip garnished with olive oil and herbs such as zaatar, and used to make sandwiches.
You can also add it to sauces to tenderize sharp flavors while adding richness and body, or slather it on a pita or toast with za’atar and vegetables to form a fast and tasty breakfast.
You can start your day with labne for breakfast. It will provide you with a burst of energy. You can also enjoy it in a warm pita wrap or spread it on toast.
As for marinades, the acidity of labne makes it an important component as it tenderizes meat before cooking. You can mix it with spices and rub it onto cubes of chicken or lamb, then marinate it overnight before grilling.
When it comes to smoothies, labne makes a great addition. Add some berries or some ripe seasonal fruits like mangoes and pineapples and enjoy!
Health Benefits of Labne
Labne is a probiotic that helps with digestive health, but should be eaten in moderation of course! It’s high in protein and contains important micronutrients such as calcium and vitamin A.
It’s also low in lactose and can be easily digested by people with lactose intolerance. Improved gut health, increased weight loss, and better blood sugar control are some of the potential labne health benefits.
Top Tips
Tip 1: To make it more tangy, add some lemon juice. It adds a wonderful flavor.
Tip 2: Allow labne to thicken for at least 24 hours. After that, it will become a wonderfully creamy dip, and another 24 hours will result in a thicker, more cheese-like version.
Tip 3: You can purchase labne from Middle Eastern stores or make it at home.
Tip 3: Adding some red pepper flakes, chopped fresh peppers, or oregano to your Labne adds a bit of color and flavor.
Frequently Asked questions
Refrigerated and stored in an airtight container, homemade labne can last for up to 2 weeks. To better preserve your labne, shape it into 1 tablespoon-sized balls. Put them in a large sterilized, airtight jar, and cover with extra virgin olive oil.
Labne does not keep well in the freezer. Yes, it will freeze, but there will be a noticeable change in texture when you defrost it. This is why it’s recommended to use your labne while it’s still fresh.
Labne is high in protein, which helps with weight management, metabolic function, blood sugar control, and bone density.
Labne is often (but not always) more strained than Greek yogurt. It’s ultra-thick and spreadable, almost like cream cheese.
Labne is incredibly versatile; you can eat it for breakfast, as a dip, or even on a hot summer day with a ripe slice of melon. It can also be cooked and baked where it does not split in heat.
Top It with Fresh Veggies
How to Make Homemade Labne
It’s incredibly easy to make labne from scratch. First, begin with the yogurt. Any high-quality yogurt, Greek or otherwise, will suffice. However, make sure it’s your favorite type because that’s how your Labne will taste in the end.
Then strain the yogurt to remove any excess moisture. You can strain it using a cheese cloth over a sieve.
Place in the refrigerator for 2-3 hours. You can discard the whey that accumulates at the bottom of the bowl (or save and use to marinate meat or fish). Continue to drain the yogurt overnight with the sieve over the bowl.
For Loaded Labne Toast you will need:
- toast
- tomatoes/ finely chopped
- Kalamata olives/ finely chopped
- cucumbers /finely chopped
- dried mint
How to Prepare Loaded Labne Toast
First toast your bread. While waiting for the toast, chop the tomatoes, Kalamata olives and cucumbers. Next, assemble the toast: on each slice, spread 1 tablespoon of labne (or more, if you like), sprinkle with cucumbers, tomatoes, and top with Kalamata olives.
For a richer taste, drizzle with EVOO (extra virgin olive oil). Sprinkle some dried mint on top and enjoy!
A Great Appetizer or Breakfast Idea
Recipes You Will Enjoy:
- Zaatar Manakeesh
- Simple Skillet Flat Bread
- Greek Salad on Naan Bread
- Easy Olive Bread
- Date Stuffed Brioche
- Ten Minute Dough
- Lebanese Veggie Pizza (Pie)
- Lebanese Spinach Pies-Fatayer
- Easy One Bowl Banana Bread
- Meat Potato Onion Egg Skillet
Loaded Labne Toast
Ingredients
- 1 piece toast
- 2 tablespoons tomatoes, finely chopped
- 2 tablespoons Kalamata olives, finely chopped
- 2 tablespoons cucumbers, finely chopped
- 1 teaspoon dried mint, finely chopped
Instructions
- Toast your bread.
- While you're waiting for the toast, chop the tomatoes, Kalamata olives, and cucumbers.
- Assemble the toast: on each slice, spread 1 tablespoon of labne (or more, if you like), sprinkle with cucumbers, tomatoes and top with Kalamata olives.
- For a richer taste, drizzle with EVOO (extra virgin olive oil).
- Sprinkle some dried mint on top and enjoy!
Made this toast for breakfast today and it was fabulous! Thanks heaps😍
I loved this labneh toast. Delicious and easy to make.
Simple and easy-to-make and bursting with flavors. I am not a fan of plain yogurt and love to combine it with vegetables. this is the perfect combination for me