Spiced Berry and Labneh Bruschetta
Source: Naomi Webb, Foodwise Staff
Recipe Type: Appetizers and Sides | Seasons: Spring
This recipe showcases locally grown berries as a part of Foodwise’s Seasonal Spotlight program, which shines a light on the best produce that California farms have to offer at our farmers markets. Join us for free samples, cooking demos, and festivals to celebrate a different peak-season produce item each month. See upcoming events.
Serves 8
INGREDIENTS
1 flatbread such as pita or naan, cut into 8 triangles
1/4 cup olive oil, divided
1 cup labneh
1 cup mixed berries (whatever looks good in the market!)
½ teaspoon sumac
½ teaspoon za’atar
1 tablespoon mint, cut into a chiffonade
Pinch of salt and pepper
PREPARATION
- Brush the cut flatbread with olive oil and toast in a 400 degree oven for 3-4 minutes until lightly toasted.
- Cut berries into small pieces and mix with the sumac, za’atar, and a pinch of salt and pepper.
- To assemble the bruschetta, spoon about one tablespoon of labneh onto each piece of flatbread.
- Top the labneh with a spoonful of spiced berries.
- Finish the bruschetta with mint and a drizzle of olive oil.
