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Mouneh Toula

Breakfast

Apricot Jam & Labneh Breakfast Tartines

Crisp bread with cool labneh, bright apricot jam and a crunchy nut finish.

Prep
10 min
Cook
0 min
Total
10 min
Serves
4 tartines
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Apricot Jam & Labneh Breakfast Tartines served in a warm rustic Lebanese table setting

From Toula's table

This quick breakfast works because the tang of the labneh keeps the fruit jam from tasting overly sweet.

Method

Step by step

  1. 1

    Spread each toast with labneh.

  2. 2

    Spoon apricot jam over the labneh.

  3. 3

    Scatter with nuts, sesame and mint if using. Serve straight away.

Toula Tip

Keep the jam in small spoonfuls rather than spreading it completely; the contrast looks better and tastes more balanced.

Serving suggestion

Serve with coffee, tea or fresh fruit.

Storage

Assemble just before serving. Keep opened jam and labneh refrigerated according to their labels.

Substitutions

Ricotta or mild soft cheese can replace labneh; walnuts can replace pistachios.

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Apricot Jam & Labneh Breakfast Tartines | Mouneh Toula