Labneh, Walnut & Pomegranate Toast
A five-minute open toast that balances creamy labneh, earthy walnuts and tangy-sweet pomegranate molasses.
This labneh, walnut, and pomegranate toast balances the tang of labneh, the crunch of walnuts, and the sweet-sharp edge of pomegranate molasses. Built in minutes over a crisp slice of bread, it is finished with cherry tomatoes and lettuce for a fresh lift. It suits a light breakfast or an elegant little serving plate.
How to Prepare
Toast the bread until crisp.
In a bowl, mix the labneh with the chopped walnuts and pomegranate molasses.
Spread the labneh mixture over the toast.
Top with lettuce and halved cherry tomatoes.
Drizzle with a little more pomegranate molasses and serve.
Made it? Rate this recipe
Toast the bread just before serving so it stays crisp under the labneh.
Ingredient Swaps
Swap the labneh for cream cheese or strained Greek yogurt.
No walnuts? Try chopped almonds or pecans.
Pomegranate molasses can be replaced with reduced pomegranate juice or a touch of honey with a few drops of lemon.
Common Questions
What bread works best?
Any bread that toasts well, such as whole-wheat or a baguette.
When do I add the pomegranate molasses?
Mix some into the labneh, then drizzle a little over the top just before serving.
Can I prepare it ahead?
Make the labneh mixture ahead, but spread it on the toast right before serving so it stays crisp.
How can I make it more filling?
Add avocado slices or a boiled egg on top.
Is it fine served cold?
Yes, but it is best while the bread is still warm and crisp.
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