Labneh and pickled cherry toast

Name: Labneh and pickled cherry toast
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 500g natural yoghurt; 500g cherries (with stems) or rhubarb stalks, trimmed, cut into 5cm pieces; 3/4 cup (185ml) white wine vinegar; 3/4 cup (165g) caster sugar; 1 tsp whole black peppercorns; 1 cinnamon quill; 1 tsp cloves; 1/2 tsp ground ginger; 4 slices rye sourdough bread, toasted; 50g flaked almonds, lightly toasted; 1/4 cup (90g) honey; Edible flowers* (such as borage), to garnish (optional)

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by James Grant and Alex Elliott-Howery

The husband-and-wife team behind Cornersmith café

Oct 03, 2015

We love the tang of cherries that pops alongside the creamy labneh. If you've never made labneh before, give it a go – it couldn't be easier!

500g natural yoghurt
500g cherries (with stems) or rhubarb stalks, trimmed, cut into 5cm pieces
3/4 cup (185ml) white wine vinegar
3/4 cup (165g) caster sugar
1 tsp whole black peppercorns
1 cinnamon quill
1 tsp cloves
1/2 tsp ground ginger
4 slices rye sourdough bread, toasted
50g flaked almonds, lightly toasted
1/4 cup (90g) honey
Edible flowers* (such as borage), to garnish (optional)

Method

1.

Begin this recipe 2 days ahead.
2.

To make the labne, combine the yoghurt and 1/2 tsp salt in a bowl. Line a sieve set over a bowl with a damp muslin cloth or clean Chux. Spoon in yoghurt mixture, then fold over cloth to cover and top with a plate. Chill for 24 hours to drain. Unwrap cloth and transfer labne to a bowl.
3.

To make pickled cherries, place cherries in a sterilised 1.5L (6-cup) jar. Combine vinegar, sugar, peppercorns, cinnamon, cloves, ginger and 1 cup (250ml) water in a pan and bring to the boil over medium heat. Reduce heat to low (add rhubarb now, if using) and cook for 10 minutes for flavours to infuse. Cool slightly, then pour over cherries, seal jars and chill overnight.
4.

Spread labne over toast, then top with cherries, nuts, honey and flowers, if using.