Name: Grilled fig and labneh 'tartines'
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 2 servings
Cuisine: Bake
Ingredients: 12 figs halved lengthways; 2 Tbs pomegranate molasses; 1 Tbs olive oil extra virgin; 1 Tbs water; pinch salt sea; 2 sprig fresh thyme leaves; 2 bagels halved; 75 - 100 g labneh; 1 Tbs chopped pistachios or dukkah (optional); sprig dried thyme

Recipe Disclaimer

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Ingredients (10)

12	figs — halved lengthways
2 Tbs	pomegranate — molasses
1 Tbs	olive oil — extra virgin
1 Tbs	water
pinch	salt — sea
2 sprig	fresh thyme leaves
2	bagels — halved
75 - 100 g	labneh
1 Tbs	chopped pistachios or dukkah (optional)

SERVING

sprig

dried thyme

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Method:

Preheat the oven grill and place the oven rack about 10cm below

Mix the molasses, olive oil, water, salt and thyme leaves and gently mix the figs in the marinade.

Spoon the figs cut side up into an ovenproof dish and drizzle with the rest of the marinade.

Grill for 10 mins until beginning to caramelise (keep watch that they do not burn).

While the figs are grilling spread the labneh liberally onto the bagel halves.

Let the figs cool for a few minutes and spoon on top of the labneh.

Drizzle with some of the syrup in the oven dish.

Sprinkle with pistachios or dukkah and thyme for garnish.

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ALSO TRY:

Date and fig phyllo rolls

00:30 Preheat the oven to 180°C. Mix the dates, figs, cardamom, honey and vanilla essence together. Pour the hot coffee over the mixture and leave to soak for 30 minutes. Brush a sheet of pastry with melted butter. Repeat with three more sheets so that you have four layers.