Labne, fig and prosciutto bruschetta
natural greek style yoghurt
¾ cup(s), (200g)
fresh lemon rind
½ tsp, finely grated
64 g, (8 slices)
4 medium, cut into wedges
prosciutto fat trimmed
4 slice(s), fat trimmed, halved lengthways
1 tbs, small leaves, to serve
- Combine yoghurt with lemon rind in a small bowl. Season with salt and pepper. Line a sieve with a piece of muslin or a clean Chux cloth. Spoon yoghurt (labne) into muslin and bring the edges in to enclose. Place sieve over a small bowl and place in fridge overnight to drain.
- Lightly toast 8 slices of sourdough baguette.
- Spread labne over each bread slice. Top with prosciutto, figs and sprinkle with mint leaves. Season with salt and pepper.