Strain yogurt long enough and it stops being yogurt and becomes labneh: thick, tangy, spreadable, closer to cream cheese than anything from a tub. Piled onto warm toast under a pool of za'atar oil, it turns breakfast into something that feels far fancier than the five minutes it takes. It joins cultured butter and radish toast and sauerkraut and Swiss cheese toast as one of our favorite fermented toast toppings.
Ingredients
- 1 cup labneh
- 2 thick slices sourdough bread
- 3 tbsp olive oil
- 2 tsp za'atar
- 1/2 tsp lemon zest
- 1 small Persian cucumber, thinly sliced
- Handful of cherry tomatoes, halved
- Flaky sea salt
- Fresh mint leaves, for serving
Instructions
- Warm the olive oil gently in a small pan, remove from heat, and stir in the za'atar and lemon zest. Let it sit for 5 minutes to infuse.
- Toast the sourdough slices until deeply golden and crisp at the edges.
- Spread a generous layer of labneh over each slice, going almost to the crust.
- Spoon the za'atar oil over the labneh, letting it pool in the dips.
- Top with cucumber slices, halved cherry tomatoes, and a scatter of flaky salt.
- Finish with torn mint leaves and serve right away while the toast is still warm.
Nutrition Facts (per serving)
| Calories | 390 |
| Total fat | 26g |
| Total carbohydrates | 26g |
| Dietary fiber | 2g |
| Protein | 13g |
| Sodium | 520mg |
Why This Is Good for Your Gut
Labneh is strained yogurt, which concentrates live Lactobacillus and Streptococcus thermophilus cultures along with the protein. Straining out the whey also lowers the lactose content compared to regular yogurt, which can make it easier on sensitive digestive systems while still delivering the same probiotic punch.
Toast, but with a personality.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
