
4 Serving
Breakfast
Loaded Labneh & Za'atar Toasts
Who needs an alarm clock when you have juicy tomatoes, crisp cucumbers, and briny olives to wake up your taste buds? Velvety, ultra-indulgent labneh, also known as yogurt-cheese or Greek-style yogurt, is enjoyed across Eastern Mediterranean and Middle Eastern cuisines. We top toasted sourdough with the dynamic combination of tangy yogurt and herby, woodsy za'atar for a savory start to your day.
Cook Time
4 Servings | 10 min
Nutrition (per serving)
CALORIES
160
FAT
5g
CARBOHYDRATES
23g
PROTEIN
4g
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INGREDIENTS
- 4 slices sourdough bread
- 5.3 oz cashew milk yogurt
- 1 Persian cucumber, thinly sliced into rounds
- 1 Roma tomato, thinly sliced into rounds
- 1 oz Castelvetrano olives, roughly chopped
- 1 tsp za'atar seasoning
- 1 tsp olive oil*
- Salt*
- Pepper*
Allergens: sesame, tree nuts (cashew), tree nuts (coconut), wheat
Cook Time
4 Servings | 10 min
Nutrition (per serving)
CALORIES
160
FAT
5g
CARBOHYDRATES
23g
PROTEIN
4g
Get Recipes Delivered
INSTRUCTIONS
1
Make the toast
Toast sourdough. Spread toast with yogurt and top with cucumber and tomato. Sprinkle with olives and za'atar.
2
Serve
Divide toasts between 4 plates, drizzle each with ¼ tsp olive oil, and sprinkle with a pinch of salt and pepper.
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