This cheeseboard is a unique take on the classic and a great party table addition if you’re bored of the fifty shades of Gruyère you’ve been serving all these years. The whole idea stemmed from my mild obsession with dukkah. I really wanted to try something different and so I put together this sweet almond dukkah. And ta-dah! It’s so fragrant and full of flavour! It goes so well with the labneh and honey here. It’s not overbearing or heavy at all and dramatically different. I’m sure you’ll love it! 🙂
What you need:
For the labneh:
1 large tub Greek yogurt
For the sweet almond dukkah:
1/4 cup almonds – cut in to tiny cubes/buy ready almond cubes sold for baking
1 tbsp white sesame seeds
1 tbsp black sesame seeds
1 tbsp white poppy seeds
1 tbsp black poppy seeds
1 tbsp fennel seeds
1 tbsp caramelised sugar cubes
1 tsp flaky sea salt – such as Maldon
Your favourite fruits
Some nuts
Crackers
Honey
How to:
For the labneh:
Line a fine mesh strainer with a piece cheesecloth and prop it over a bowl.
Spoon the yogurt in the cheesecloth set up and fold the layers of the cloth over the yogurt to cover completely.
Transfer yogurt (and strainer and bowl) to the refrigerator for 12-24 hours. The longer you strain it, the thicker and richer it will be.
Remove strained labneh from the fridge, unfold cheesecloth, and set aside.
For the sweet almond dukkah:
Toast the almonds in a moderately hot oven until light golden.
In a hot pan over the gas, toast the seeds until fragrant and gently toasted. I prefer toasting each one separately to get a better and more even browning.
In a bowl, combine the toasted nuts, seeds, sugar and sea salt and set aside.
For the assembly:
Spoon the ready labneh in a serving bowl and make a swirl with the back of the spoon.
Drizzle with honey and sprinkle with the sweet almond dukkah.
Serve with your favourite fruits, crackers and nuts. My combination with donut peaches, red globe grapes and walnuts went fantastic with nutty oat crackers.
Remember to share it with someone you love.
x
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