Wild garlic crostini

Name: Wild garlic crostini
Prep time: 20 min
Total time: 140 min
Yield: 8
Ingredients: 250 g bread; 400 g plain greek yoghurt; 40 g wild garlic; 6 tbsp olive oil; ¼ tsp sea salt; a little pepper

Aperitif fingerfood Spring

Total: 2 hr 20 min. | Active: 20 min.

vegetarian

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Ingredients

for 8 pieces

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

How it's done

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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