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Creamy and tangy homemade labneh swooshes and swirled onto a shallow rimmed plate, extra-virgin olive oil and hot honey pool between each crevice, just waiting to be scooped up. Quartered Mission figs float on top of the yogurt cheese. Garnished with a single basil leaf.
Sacha Hirschfeld

Labneh with Hot Honey and Figs

This sweet and savory snack brings just the right amount of heat!
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Prep Time 3 minutes
Cook Time 5 minutes
Total Time 8 minutes
Servings: 4
Course: Appetizers
Cuisine: American, Canadian, Middle Eastern
Calories: 189
Ingredients Equipment Method

Ingredients
  

  • 1 ½ cups Labneh room temperature; homemade or storebought
  • ¼ cup honey warmed in the microwave or saucepan
  • 2 tbsp habanero extra-virgin olive oil I use Stonehouse Olive Oil
  • 2 figs quartered

Equipment

  • 1 shallow plate for serving

Method
 

  1. Place the room temperature labneh into the center of a plate or shallow bowl. Using a spoon, slowly start to work your way outwards in a circle. It's easier for me to spin the plate as opposed to twisting my wrist, but do what feels natural for you. Once the surface of the plate is covered in labneh, I like to play around a bit. Starting at the outer edges, I slowly work my way back to the middle as I spin the plate, until ridges have formed and the labneh has texture. This is important because I want the honey and olive oil to fall into little pockets, to create their own design and pops of color. If you don't do this, you'll end up with a flat layer of honey and olive oil on top of labneh. It will still taste great, but won't look as appealing!
  2. Arrange the quarted figs in the centre of the labneh,
  3. Heat the honey for 20 seconds in the microwave or in a saucepan over medium heat. Once hot, slowly pour over labneh. I prefer to use a large spoon and drizzle in a circular motion.
  4. Finish by drizzling habanero extra-virgin-olive oil over the labneh, hot honey and figs. Serve immediately!