Express labneh toasts with grated tomato, crispy capers, and lemon

Name: Express labneh toasts with grated tomato, crispy capers, and lemon
Prep time: 10 min
Cook time: 4 min
Total time: 14 min
Yield: 2
Cuisine: Fusión mediterránea
Ingredients: 4.2 oz Rustic bread slices; 4.2 oz Labneh; 6.3 oz Ripe tomato; 1 tbsp / 0.7 oz Drained capers; 1 1/2 tbsp Olive oil; 2 tsp Honey; 1 whole Lemon; 1/4 tsp Black pepper; 1/4 tsp Salt; 2 tbsp Parsley leaves

A savory, fresh, ultra-quick toast with a creamy labneh base, juicy grated tomato, pan-crisped capers, lemon zest, and a touch of honey for balance. Original, vibrant, and ready in minutes.

10 minPrep

4 minCook

14 minTotal

2Servings

Vegetarian

Ingredients

Adjust servings

4 120 g Rustic bread slices (approx. 4 slices medium)
120 g Labneh (also puede usarse yogur griego espeso escurrido)
1 180 g Ripe tomato (grated grueso and without the piel)
20 g Drained capers (secadas with papel antes of dorar)
22 ml Olive oil (divided)
10 ml Honey (optional for equilibrar the acidez)
1 1 unit Lemon (usar zest fina and 1 tsp of juice)
1 g Black pepper (freshly ground)
1 g Salt (ajustar with cuidado porque the capers ya son saladas)
5 g Parsley leaves (chopped finely)

Nutrition facts

per serving

290 kcal

Calories

9 g

Protein

26 g

Carbs

17 g

Fat

2 g

Fiber

24 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairy

Instructions

1
1. Toast the bread slices in a skillet, toaster, or under the oven broiler until golden and crisp. If using the oven, toast at 220 °C / 425 °F for 3 to 4 minutes, watching closely so they do not burn.
2
2. Coarsely grate the ripe tomato into a bowl, discarding the skin. Mix the grated tomato with 1 teaspoon lemon juice, salt, and a little black pepper.
3
3. Heat 1 tablespoon olive oil in a small skillet over medium heat. Add the well-dried capers and cook for 1 to 2 minutes until they open slightly and turn crisp. Remove from the heat.
4
4. In a small bowl, mix the labneh with the finely grated zest of half a lemon, 1/2 tablespoon of the remaining olive oil, and a pinch of black pepper until creamy.
5
5. Spread the labneh over each toast. Spoon the grated tomato on top, then add the crispy capers.
6
6. Finish with the rest of the olive oil, a light drizzle of honey, the chopped parsley, and a little more lemon zest. Serve immediately.

Chef tips

Dry the capers very well before adding them to the skillet so they splatter less and get truly crisp. For a firmer topping, lightly salt the grated tomato and let it drain for 2 minutes.

Substitutions

You can substitute the labneh with thick strained Greek yogurt or whipped cream cheese. Parsley can be replaced with chives or mint. Honey can be omitted if you prefer a more savory profile.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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