Figs + Stone Fruit with Honey Labneh

This dish is simple to make, but incredibly tasty and looks darn fancy on a plate. You only need to wait till late summer when stone fruit and figs are at their peak. I put this recipe in the salad category, but perhaps I should create a separate category call som’thin extra, seeing as this dish could be served as an appetizer, side dish or even a light dessert. 

For the garnishes in the photo I used small basil leaves, coriander blossoms and nasturtium leaves. Basil, cilantro and mint would all compliment this dish nicely if you do not have blossoms or edible flowers available. Additionally, the photo shows the recipe plated for individual portions. The method below instructs you to plate the dish on one family-style platter, but decide on the plating and serving style that works best for you. 

Yield 4 servings as an appetizer or side dish

Ingredients

6-8 ripe figs, quartered 

4-5 ripe nectarines or peaches, any variety, sliced into bit-sized pieces

2-3 tablespoons of lime-infused olive oil (I like Stonehouse or Sciabica’s)

2 teaspoons of whole pink peppercorn 

1 cup of fresh herbs and edible blossom

For the Honey Labneh 

1 cup of labneh, if not available, substitute with greek yogurt

1 tablespoon of honey 

Pinch of salt  

Method

Whisk the labneh and honey together. Season with a pinch or 2 of salt. Spread the mixture out on a medium size platter. Arrange the fruit on the platter and drizzle with the lime-infused olive oil. You do not need to measure the olive oil. Drizzle to your liking (my recommendation is 2-3 tbsp for the entire platter). Crush peppercorns with fingers as you spinking over the top. Garnish with herbs and blossoms. Enjoy immediately.