Nectarine Tartine with Lemony Labne and Basil Oil
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Recipe type: Light Bite
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
A light Summery breakfast or lunch. Make your own yoghurt cheese labne using organic natural yoghurt, then use it to top sourdough bread and add warm griddled nectarine. Perfect for Organic September
Ingredients
Labne
  • 500g natural yoghurt
  • ½ tsp salt
  • Zest of half an unwaxed lemon
Basil oil
  • 200mls extra virgin olive oil
  • Handful basil
Dish
  • 2 nectarine, sliced into segments
  • 4 slices sourdough bread
  • A smidge of butter
  • Handful fresh basil
  • Olive oil
  • Black pepper & lemon zest
Instructions
  1. Make your labne the night before. Mix together the yoghurt with the salt. Place some cheesecloth (double or triple lined) over a deep bowl (or a jar) and pour in the yoghurt. You could even use a clean tea towel or a pair of tights. Either secure the cheesecloth to the jar itself with an elastic band or secure like a ponytail with a band/string and weave the band through a wooden spoon. Hang the spoon over the top of the jar so the bottom of the cheesecloth doesn’t touch the bowl cavity. Place in the fridge and leave for 12-24 hours, by which point the whey will have dripped out and you will be left with a creamy ball of cheese. Scoop out the yoghurt cheese and whip in the lemon zest.
  2. You can make your basil oil ahead too since it is best served at room temp. Heat the oil in a medium saucepan with a handful of basil for about 5 minutes, until the mixture is very lightly bubbling. Do not allow to get too hot or boil. Remove from the heat and allow it to cool full before straining. Will keep in a glass jar for up to 1 month.
  3. To construct your dish, first cook your nectarines in a touch of olive oil on a griddle pan till softened and the grid lines show. Move to a plate to cool.
  4. Spread the bread with butter (optional, but good) then a dollop of labne. Pile up with the nectarines and finish with a drizzle of basil oil, extra lemon zest, black pepper and a few basil leaves
Recipe by Ceri Jones Chef at https://cerijoneschef.com/nectarine-tartine-lemon-labne/