FRESH FIGS WITH LABNEH
& CAROB MOLASSES
Duration: 15 minutes 2 servings
This dessert is a seasonal special and it's a simple dish, but striking: a geometric bloom of fresh figs laid atop a layer of labneh and topped with carob molasses, olive oil, toasted sesame seeds and hazelnuts, and a shower of black pepper.
Ingredients:
- 2/3 cup labneh (preferably Byblos) (about 6 oz.)
- 4 to 6 fresh figs (about 5 ounces), quartered lengthwise
- 1/2 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons carob molasses
- 2 teaspoons toasted and crushed hazelnuts
- 1 teaspoon white and black sesame seeds, toasted
Directions:
Spread a bed of labneh on a 7-inch plate, and lay down figs, cut side up. Sprinkle figs evenly with salt and pepper. Drizzle evenly with olive oil and molasses, and sprinkle with hazelnuts and sesame seeds. Serve immediately.
