Tartines with labne, roasted red grapes and walnuts

The roasted red grapes add a delightful sweetness that balances the labne. You can also swap them for cherries, or another stone fruit if needed. It makes a great brunch dish, or starter.

Credit: Danielle Abou Karam

• serves

  2

• prep

  10 minutes

• cook

  20 minutes

• difficulty

  Easy

Ingredients

• 1 large bunch red grapes, picked (about 25 grapes)
• 90 g (¾ cup) walnuts
• 1 tsp sugar
• extra-virgin olive oil, for drizzling
• 4 slices good-quality sourdough bread
• 200 g labneh
• ½ garlic clove
• sea salt and pepper, to taste

Serves 2-4 as a snack or starter

Instructions

1. Preheat the oven to 220°C. Place the grapes and walnuts on a baking paper–lined baking tray, add the sugar and a good drizzle of olive oil and toss to coat. Roast for 20 minutes or until the grapes start to wrinkle.
2. Meanwhile, preheat a chargrill pan over high heat. Drizzle the bread with oil, then grill on both sides. Rub one side with the cut garlic, then spread the toasts with labneh and place on a serving plate. Pile the roasted grapes and walnuts on top, then drizzle with a little extra oil and season well with salt and pepper.

 

Photography by Danielle Abou Karam.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.