Grilled honeyed figs on sourdough toast with goat’s milk labneh and lemon thyme

2
20 minutes

Ingredients

For the labneh

  • 500ml of goat's yoghurt
  • 1 tsp salt

For the figs

  • 6 figs, ripe
  • 2 tbsp of honey
  • 1/2 tsp cinnamon
  • 6 sprigs of lemon thyme
  • 4 slices of sourdough bread

Method

1
Make the labneh a day in advance. Mix the goat’s yoghurt with the salt and pour into a bowl lined with a clean cheesecloth or muslin
2
Pull the muslin up around the yoghurt to form a bag and tie with string. Tie another, longer, piece of string to the bag to enable you to hang the bag up, so you can suspend it over a bowl – a cold room in the house is ideal. If your fridge is big enough, you can also tie the bag to the rack of the fridge and place a bowl underneath to catch the liquid
3
Leave for 24 hours – the liquid will drain away leaving firm labneh in the bag with a texture similar to cream cheese. Discard the liquid and decant the labneh into a bowl
4
Preheat the grill to 220°C
5
Cut the stalks off the figs and slice in half lengthways. Arrange cut-side up in a baking dish, drizzle with the honey and sprinkle over the cinnamon. Grill the figs for 5–10 minutes, or until tender and caramelised
6
Meanwhile, toast the sourdough slices. Divide between two plates, spread with labneh (you might have some labneh left over) and scatter over half the lemon thyme leaves