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Labneh toast with crushed hazelnuts, olive oil and lemon

Labneh toast with crushed hazelnuts, olive oil and lemon

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Ingredients

  • Favorite toast (this is a rosemary sourdough)
  • Good olive oil
  • Hazelnuts
  • Labneh or greek yogurt
  • Crushed pepper
  • Flaky sea salt
  • Lemon

Instructions

  • 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!