How I love labneh, the Middle Eastern schmear
Visiting the yogurt case is like a taking trip around the world these days: Greek, French, Australian and Icelandic styles, and more. If you are lucky, next to those you will find labneh, the Middle Eastern yogurt so thick and spreadable it is referred to as a cheese. It has a rich texture and a refreshingly tangy flavor — something like a light sour cream — and I am officially enamored of it. I eat it by the spoonful on its own or with fruit, use it as a base for dips and dollop it into soups and sauces.
Because labneh is so thick, it is especially well-suited for smearing on bread, as it is in these toasts. I prefer the richness of the full-fat variety, but the low-fat version works, too, as does the plain Icelandic yogurt called skyr that has a similar consistency. (Skyr is also traditionally considered a cheese but it is marketed in the United States as yogurt.)
For these toasts, I like to use a dense, whole-grain bread studded with grains and seeds. The labneh is spread luxuriously on top, followed by a shower of spring produce — radish slices, sprouts and fresh mint leaves — and finally, a sprinkle of toasted sunflower seeds, coarse salt and black pepper. The toasts make a lovely seasonal nibble for company or for yourself as a breakfast, lunch or midday snack. And they are a wonderful reason, if you need one, to pick up a container of labneh.
• Ellie Krieger is a registered dietitian, nutritionist and author who hosts public television's “Ellie's Real Good Food.” She blogs and offers a weekly newsletter at www.elliekrieger.com.