By Robert J. Matthews
1 cup labneh (strained yogurt cheese) 2 tablespoons honey 2 tablespoons chopped toasted nuts (such as almonds, pistachios, walnuts or hazelnuts) Pinch of cinnamon Fresh fruit for serving (such as berries, pomegranate seeds or figs)
Place the labneh in a serving bowl or plate. Drizzle the honey over the top.
In a small skillet over medium heat, toast the nuts for 2-3 minutes, until fragrant and lightly browned. Keep a close eye so they don't burn.
Sprinkle the toasted nuts over the honey-drizzled labneh. Dust with a pinch of cinnamon.
Top with fresh fruit of your choice. Berries like strawberries or blueberries pair nicely. Pomegranate seeds or chopped figs are also excellent options.
Serve immediately while the nuts are still warm and crispy.
The sweet honey and salty, tangy labneh paired with crunchy nuts and fresh fruit make for a delightful appetizer or healthy breakfast.