Grape, walnut and labneh crostini with spicy honey


Grape, Walnut and Labneh Crostini with Spicy Honey

Toasted sourdough is topped with creamy and tart labneh (you’ll learn how to make your own), roasted red grapes, toasted walnuts, and a drizzle of hot honey.

Time: 50 minutes (overnight time required to make the labneh)

Yields: 8 servings


  • 1/3 cup The Good Grocer Collection honey
  • 1/4 tsp chilli flakes, plus more to taste
  • 4 thyme sprigs, plus fresh thyme leaves for garnish
  • 1 1/2 cups seedless red grapes
  • 1/4 tsp raw sugar
  • 2 tbsp plus 1 tsp The Good Grocer Collection olive oil, divided
  • 1/3 cup chopped walnuts
  • 4 (1.5cm-thick) sourdough bread slices, cut in half crosswise
  • 1 cup greek yoghurt
  • Flaky sea salt, to taste
  • Black pepper, to taste
  1. In a small bowl, mix together the greek yoghurt and 1/4 tsp salt.
  2. Scoop the mixture onto a layer of cheesecloth, bring the edges of the cheesecloth together, tie it around a wooden spoon, and place the spoon across the top of a medium bowl so the labneh hangs in the centre but does not touch the bottom of the bowl. Chill overnight.
  3. Remove the labneh from the cheese cloth. Transfer to bowl and serve as a spread with desired toppings and veggies, pita, or crackers for dipping. It can also be dolloped, like soft goat cheese, onto salads, pizza, or flatbread.
  4. Combine honey, chilli flakes, and thyme sprigs in a medium pot; add additional chilli flakes to taste. Cook over medium, stirring constantly, until honey becomes a thin liquid and bubbles around edge of pot, 1 to 3 minutes. Remove and discard thyme sprigs. Set aside to cool.

  5. Preheat oven to 180°C with racks in upper third and lower third positions. Toss together grapes, sugar, and 1 tsp olive oil on a large rimmed baking tray, and push to one side of tray; spread walnuts in a single layer on the other side of tray. Arrange bread slices on a separate large baking tray; brush top sides of bread slices evenly with remaining 2 tbsp olive oil.

  6. Bake walnuts and grapes on upper rack and bread on lower rack in oven until walnuts are toasted, grape skins are just starting to split, and bread is lightly toasted, 8 to 10 minutes. Transfer baking trays to a wire rack to let cool completely, 10 to 15 minutes. Cut roasted grapes in half lengthwise.

  7. Spread labneh evenly on toasts; top with grapes and walnuts. Drizzle with spicy honey. Garnish with thyme leaves, and season with flaky sea salt and black pepper to taste.

    Recipe by Food and Wine