Homemade pumpkin and labneh toast

Homemade pumpkin and labneh toast

I still hadn’t made up my mind to buy fall vegetables. And then, I found myself with this pumpkin, and no desire to prepare it like a winter dish. It was rather small very light and very greedy sandwiches that tempted me.
I paired the pumpkin with homemade labneh. It is a preparation of Lebanese, Syrian origin. I got into the habit of making it regularly, now that I’ve started making yogurt again. I explained everything to you in this article. I proceed as for the Greek yogurt, except that here, I let drain as much as possible so that all the whey flows out. A very thick preparation is thus obtained, which can be used as a fresh cheese. Flavored with zaatar and olive oil, it is a treat as an aperitif. When all the whey is really well drained, you can even put the labneh into balls that you keep in a small jar of olive oil.

As for the pumpkin, I simply bake it in the oven. And on my sandwiches, I added a few pecans, sage and a drizzle of maple syrup.
This is delicious !

Homemade pumpkin and labneh toast:

Labneh:

400 g Greek yogurt (recipe here)
salt pepper

Season the yoghurt and put it in a fine strainer or cheesecloth. pack it well, and possibly put a weight on it.
Let drain for 24 to 36 hours.

Labneh house

Toasts:

1 small pumpkin (or half if large)

olive oil

salt pepper

8 slices of country bread

150 g labneh

50g pecans

sage

Maple syrup

Preheat the oven to 180°C.

Peel and cut the pumpkin into small cubes.

Add 2 tablespoons of oil and season. Mix well.

Put the cubes on a baking sheet and cook for about 15 minutes.

The pumpkin should be tender.

Take advantage of cooking the pumpkin to brown the bread.

Drizzle with olive oil and brown.

Also place the pecans in the oven to roast them.

Homemade pumpkin and labneh toast

Serve the bread topped with labneh.
Arrange pumpkin cubes, pecan nuts and sage on top.
Drizzle with maple syrup.
Season.

Pumpkin, labneh and maple syrup toast

To finish: for the seasoning, I always use pepper and also salt from the mill. It’s the best!
You may have noticed that in my photos, there are very regularly Peugeot mills. Some are vintage, others more modern. I have several, and I love them all.
I had the pleasure of being invited recently by the brand, in Franche Comté, to discover, among other things, all the secrets of the manufacture of these mills. I was even able to mount those that appear in these photos and which are new models to be found on the site Peugeot Flavors.
These little mills will soon be up for grabs on my instagram account.

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