Labneh Olive Oil Grazing Platter
500g natural Greek-style yoghurt
2 tbsp rice malt syrup or honey
¼ cup walnuts
2 tbsp shelled salted pistachios
1 tablespoon raisins
Bertolli Organic Extra Virgin Olive Oil Fruity
Crackers or crusty bread, to serve
Place cheesecloth over a bowl and add in yoghurt. Gather sides and tie up with a rubber band. Suspend the bundle, using a chopstick, over a jug or empty yoghurt container – it should sit about an inch over the base to allow the whey to drain away. Place in the fridge and drain for 8 hours or overnight.
Once ready, spread labneh on a serving plate. Preheat oven grill to high. Heat rice syrup or honey in a microwave for 20 seconds. Drizzle over the walnuts and spread them on a baking tray lined with baking paper. Grill for 2-3 minutes until the walnuts are starting to turn golden. Remove from oven and set aside to cool before handling, they will be VERY hot. Chop pistachios and scatter over the labneh spread. Arrange walnuts on top. Sprinkle with raisins. Drizzle with a good two tablespoons of olive oil. Serve with crackers or crusty bread.
Recipe by: @wholesomecook