Sheep’s Milk Labneh and Peas Crostino

Creamy, tangy homemade sheep’s milk Labneh is the perfect combination to chunky sweet peas. The pickle radishes give crunch and balance to the Labneh while the mint leaves freshens the whole thing up!

INGREDIENTS

• 454g = 16oz Sheep’s Milk Yogurt
• 227g = 8oz Fresh peas
• 3 Radishes
• Mint leaves
• ¼ cup Apple or Champagne vinegar
• Extra virgin olive oil
• Salt and pepper
• Cheesecloth
• 4 slices of your favorite crusty bread
• Maldon salt (optional)

Open the cheesecloth and double or triple it over a strainer and over a bowl. Add the yogurt on the cheesecloth and wrap it. Tie it like a purse and hang it for about 8 hours. You’ll have about a cup of liquid afterwards and lots of creamy tangy Labneh in the cheesecloth.
Slice the radishes very finely and add them to a bowl with the vinegar and ½ tsp of salt.
Microwave the peas for about 4 minutes. Add in a bowl with a drizzle of evoo, salt and pepper. Smash some of it with a fork just enough to leave it chunky.
To build the crostini, spread the Labneh on the bottom, add the peas, radishes and finish with some fresh mint.

Drizzle some good evoo and sprinkle Maldon salt before serving.

Sheep’s Milk Labneh and Peas Crostino

INGREDIENTS

PROCEDURE

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