This has been my go to snack all week: Labneh toast with crushed hazelnuts, olive oil, flaky sea salt and a squeeze of lemon juice. Super simple, but easy and healthy.
Here’s how to make it:
Labneh toast with crushed hazelnuts, olive oil and lemon
- Favorite toast (this is a rosemary sourdough)
- Good olive oil
- Labneh or greek yogurt
- Crushed pepper
- Flaky sea salt
- Coat toast in olive oil and head in a skillet for about 2-3 min per side
- Spread Labne or yogurt on toast. Using a mortar and pestle or something similar, crush your hazelnuts. Add to toast. Season with salt and pepper. Squeeze lemon juice over everything. Enjoy!