Facebook pixel

Tartine with Herbed Labne & Heirloom Tomatoes



Preparation time:

30mins + Chilling (Start 1 Day Ahead)

Print the recipe:


  • 500g Yoplait Au Naturel yoghurt
  • ½ teaspoon sea salt
  • 1 clove garlic, crushed
  • 1 sprig of fresh oregano, chopped
  • 1 sprig of fresh thyme, chopped
  • pinch of lemon zest
  • 2 cups light extra virgin olive oil, plus extra for drizzling
  • 2-3 ripe heirloom tomatoes, thickly sliced
  • 1 teaspoon za'atar
  • bread, such as sourdough or baguette, thickly sliced, toasted
  • black pepper, to taste


  1. Mix the yoghurt and salt together. Place a sieve lined with clean muslin over a large bowl and pour in the yoghurt. Twist the corners of the cloth and tie them together. Place a side plate underneath the cloth and transfer to the refrigerator to drain overnight.
  2. Transfer the drained yoghurt into a clean and dry bowl and mix in the garlic, herbs and zest. Shape into balls and refrigerate 30 minutes or until firm.
  3. Transfer the herbed labne balls into a clean glass jar and cover with olive oil.
  4. To make the tartine, drizzle the tomatoes with olive oil and add a springle of za’atar. Grill or bake for 3-4 minutes or until just starting to collapse. Spread the toasted bread with labne, add a tomato, and season with black pepper.
  5. Serve – and devour!