A lovely breakfast to make use of those end-of-season summer grapes that are too soft to enjoy fresh but perfect for roasting and topping a dollop of creamy labneh on a piece of crunchy toast. Add a few sprigs of thyme and a smattering of crunchy almonds to make it into a fancy treat. Imagine waking up to the aroma of sweet grapes caramelizing in the oven, their juices intensifying as they mingle with aromatic thyme. This is the magic of roasted grape and labneh toast—a delightful fusion of flavors and textures that turns an ordinary morning into something truly special.
Beyond its irresistible taste, this breakfast packs a nutritious punch. Grapes, even when roasted, retain their beneficial antioxidants, including resveratrol, known for its heart-protective properties. Labneh, a strained yogurt popular in Mediterranean cuisine, offers probiotics that promote gut health and a creamy texture that complements the sweetness of the grapes. Topped with almonds, rich in healthy fats and vitamin E, this toast not only satisfies your taste buds but also nourishes your body.
Pair this toast with a freshly brewed cup of coffee or herbal tea to complete your breakfast experience. The contrast of warm, roasted grapes against cool, creamy labneh on crunchy toast is a symphony of textures and flavors that will leave you craving more. Roasted grape and labneh toast isn’t just a breakfast; it’s a celebration of seasonal ingredients and mindful eating. Whether you’re savoring a quiet morning alone or sharing this dish with loved ones, every bite tells a story of simplicity and sophistication.
Directions:
Step 1:
Spread grapes and a few springs of thyme on a baking sheet lined with parchment paper and roast in a 180 c degree oven for 45 minutes.
Step 2:
Check on grapes every 15 minutes and remove from the oven as soon as they look soft and crinkly. Make sure they don’t turn burn and discard thyme. Refrigerate until a juicy syrup forms at the bottom of the container.
Step 3:
Add honey to labneh or ricotta and mix with a fork until smooth and creamy.
Step 4:
Spread cheese on toast and top with roasted grapes. Drizzle with a little of the grape syrup and garnish with more thyme and sliced almonds.
2
servings5
minutes45
minutes50
minutesIngredients
2 cups of fresh grapes
4 tablespoons of labneh (or ricotta cheese)
1 tablespoon of honey
Olive oil
A few sprigs of thyme, fresh (or dried)
4 raw almonds, toasted and sliced
Directions
- Spread grapes and a few springs of thyme on a baking sheet lined with parchment paper, drizzle with a little olive oil, and roast in a 180 c degree oven for 45 minutes.
- Check on grapes every 15 minutes and remove from the oven as soon as they look soft and crinkly. Make sure they don’t turn burn and discard thyme. Refrigerate until a juicy syrup forms at the bottom of the container.
- Add honey to labneh or ricotta and mix with a fork until smooth and creamy.
- Spread cheese on toast and top with roasted grapes. Drizzle with a little of the grape syrup and garnish with more thyme and sliced almonds.
Notes
- Substitute ricotta for labneh if you prefer.
