We’re at the the peak of summer and figs have finally made their appearance. These Grilled Figs and Labneh Tartines are a super quick and delicious way to use the fruit in more of a savoury dish.
Tartine is really just a fancy name for an open sandwich and with these Grilled Fig and Labneh Tartines are a wonderful combination of chewy bagels, salty labneh, sweetness from the grilled figs and a tangy, almost sour counterbalance from the pomegranate molasses you use to marinade the figs in. You can add some crunch to all those layers of flavour and textures by topping the tartines with chopped pistachios or dukkah.
I love labneh and think the soft cheese makes a great base for these tartines. It is so easy to make at home and you can get the recipe by clicking here. I also have a range of recipes with labneh which you can fine on this link – labneh recipes. Enjoy!
Our next Food Photography Workshop will take place this Saturday, the 17th of February 2018 and there is still a space or two available. Our goal for the day is to create a space where we all can play, learn from each other and have a lot of fun doing it. Come be inspired, get creative, get more comfortable with your camera and most importantly play. All the details can be found here and do let me know if you would like to join us for the day at the most beautiful location.
- 12 small figs, halved lengthways (I used Rode de Bordeaux figs)
- 2 tbsp pomegranate molasses
- 1 tbsp Baleia Extra Virgin Olive Oil
- 1 tbsp water
- good pinch of sea salt
- leaves from 2 sprigs of thyme
- 2 bagels, halved
- 75g - 100g labneh (store bought or homemade)
- 1 tbsp chopped pistachios or dukkah (optional)
- few sprigs of thyme for serving
- Preheat the oven grill and place the oven rack about 10cm below
- Mix the molasses, olive oil, water, salt and thyme leaves and gently mix the figs in the marinade
- Spoon the figs cut side up into an ovenproof dish and drizzle with the rest of the marinade
- Grill for 10 minutes until beginning to caramelise (keep watch that they do not burn)
- While the figs are grilling spread the labneh liberally onto the bagel halves
- Let the figs cool for a few minutes and spoon on top of the labneh
- Drizzle with some of the syrup in the oven dish
- Sprinkle with pistachios or dukkah and thyme for garnish
** Olive Oil provided by Baleia Extra Virgin Olive Oil. I am proud to be associated with Baleia Extra Virgin Olive Oil and use it whenever a recipe requires Extra Virgin Olive Oil. The South African cold press extra virgin Olive Oil is produced in the Riversdale area, has a whiff of fresh cut grass and aromas of green tomatoes, almonds artichokes and green apples.
A few more of my favourite recipes using figs :