June 10, 2024

LABNEH & PEAR OPEN FACED SANDWICH

Serves 2-3

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Fresh Dill

3-4 Thai Chillies

3-4 garlic cloves

1 Shallot

5-6 Castelvetrano olives (preferably by Mezzetta)

Handful of cilantro

1 Korean Pear

2 tablespoons high-quality of extra virgin olive oil

1-2 teaspoons agave syrup

2 tablespoons of Mrs. Renfro's Jalapeno vinegar (or regular vinegar)

Juice of half of a lemon

2 good pinches of Maldon sea salt flakes

1 tub Pinar Labneh

Barbari Persian flatbread

Combine sliced thai chillis, shallot, olives, grated garlic, cilantro into a bowl. Add olive oil, agave syrup, vinegar, lemon juice, and sea salt.

Spread a generous layer of labneh onto Barbari flatbread. (Optionally, toast the bread; I personally leave it fresh)

Top with 3-4 pear slices and the combined bowl ingredients. Garnish with dill.

Enjoy this delightful - spicy, tangy, and slightly sweet labneh and pear open faced sandwich!