Wild garlic crostini

Wild garlic crostini

Total: 2 hr 20 min. | Active: 20 min.
vegetarian
Nutritional value / piece: 225 kcal
, Fat: 15 g
, Carbohydrate: 16 g
, Protein: 5 g

Ingredients

8 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Wild garlic puree

40 g wild garlic, roughly chopped
4 tbsp olive oil

Labneh

400 g plain greek yoghurt

Crostini

250 g bread, cut into 8 slices
2 tbsp olive oil
¼ tsp sea salt
a little pepper
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How it's done

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Wild garlic puree

Puree the wild garlic with the oil.

Labneh

Combine the yoghurt and ¾ of the wild garlic puree, pour into a sieve lined with a cheesecloth, place the sieve over a bowl, cover and leave to drain in the fridge for approx. 2 hrs. or overnight. Squeeze out the yoghurt occasionally.

Crostini

Brush both sides of the sliced bread with oil, toast in a non-stick frying pan for approx. 2 mins. on each side. Spread the labneh onto the crostini. Sprinkle the remaining wild garlic on top, season.

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