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Photo of Herbed labne with toast by WW

Herbed labne with toast

Total Time
15 min
15 min
0 min
A simply and easy toast topping that will impress the family.


Greek yoghurt, plain, low-fat, no added sugar

500 g


1 tsp

Fresh chives

1 tbs, finely chopped

Fresh thyme

2 tsp, finely chopped

Fresh rosemary

2 tsp, finely chopped

White sourdough bread

280 g, (8 x 35g slices), toasted


2 medium, cut into 1cm pieces


  1. Place a piece of muslin in a heatproof bowl and cover with boiling water. Drain and rinse under cold water, squeezing out as much moisture as possible. Line a colander with a double thickness of the muslin and place over a bowl (ensuring it does not touch the bottom).
  2. Combine yogurt and salt in a medium bowl. Spoon yogurt mixture into muslin. Fold muslin over to cover yogurt and lay a heavy can on top to weigh down the labne. Refrigerate for 3 days or until firm and creamy (see tip).
  3. Lift muslin from colander, squeezing out excess liquid over the sink. Unwrap labne and transfer to a bowl. Stir in chives, thyme and rosemary.
  4. Spread labne over sourdough toast and top with tomato. Season with freshly ground black pepper. Serve.


Drain any liquid that collects in the bowl every 6 hours or so to stop the labne from getting wet. When ready it should have the consistency of mascarpone or cream cheese.