Roasted Strawberry & Labneh Crostini Recipe – Fennel & Honey Delight

Last Updated on 2 months by Neha Deshmukh

Roasted Strawberry & Labneh Crostini Recipe – Fennel & Honey Delight

Hey everyone! I’m so excited to share this recipe with you – it’s a little something different, inspired by a recent trip to a local farmer’s market. The bright, sweet strawberries paired with the tangy labneh and a hint of fennel… honestly, it’s a flavor explosion! It’s perfect for a light lunch, a fancy brunch, or even a sophisticated appetizer. Let’s get cooking!

Why You’ll Love This Recipe

This Roasted Strawberry & Labneh Crostini is a delightful mix of textures and tastes. The creamy labneh, the sweet-tart roasted strawberries, the crunchy baguette… it’s just so good. Plus, it’s surprisingly easy to make, and looks absolutely beautiful on a platter. It’s a guaranteed crowd-pleaser, and a fun way to impress your friends and family.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 1 lb (approx. 450g) strawberries
• 2 cups (approx. 475ml) Greek yogurt
• 1 teaspoon fennel seeds
• Pinch of salt
• 1 teaspoon honey (plus extra for drizzling)
• Few fresh mint leaves
• Baguette bread slices

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Labneh – Strained Yogurt

Labneh is a thick, strained yogurt that’s super popular in Middle Eastern and Mediterranean cuisine. It’s similar to Greek yogurt, but even thicker and tangier. You can easily make your own (instructions below!), or find it at many specialty grocery stores.

Fennel Seeds – Aromatic Spice

Don’t skip the fennel seeds! They add a lovely anise-like flavor that complements the strawberries beautifully. A little goes a long way, so don’t overdo it. If you don’t have fennel seeds, a tiny pinch of anise seed can work in a pinch, but it won’t be quite the same.

Honey – Regional Varieties

The type of honey you use will impact the flavor. I love using a local wildflower honey for a delicate floral note. But feel free to experiment! A darker, more robust honey like buckwheat will give a completely different, equally delicious, vibe.

Step-By-Step Instructions

Alright, let’s get down to business!

First, let’s make the labneh. Line a colander with doubled cheesecloth. Add the Greek yogurt, tie the cloth securely, and refrigerate for at least 4 hours, or even overnight. This strains out the whey, leaving you with a wonderfully thick labneh.

While the yogurt is straining, preheat your oven to 350°F (175°C). Hull and slice the strawberries, then arrange them in a single layer on a baking sheet.

Now for the magic! Crush the fennel seeds – I like to use the back of a spoon. Sprinkle half of the crushed fennel seeds over the strawberries, along with a tiny pinch of salt. Roast for 15-17 minutes, until the strawberries are softened and slightly caramelized.

While the strawberries are roasting, it’s time to finish the labneh. In a bowl, mix the strained labneh with the honey, remaining fennel seeds, and chopped fresh mint. Add a pinch of salt and whisk until everything is smooth and well combined.

To assemble, spread the labneh onto a plate, creating pretty swirls with the back of a spoon. Top with the roasted strawberries and all those lovely juices from the baking sheet.

Drizzle with a little extra honey, garnish with a few more mint leaves, and toast your baguette slices until they’re golden and crisp.

Finally, assemble the crostini by spreading the labneh mixture onto the toasted baguette slices and topping with the roasted strawberries. Enjoy immediately!

Expert Tips

• Don’t overcrowd the baking sheet with strawberries. They need space to roast properly.
• If you don’t have cheesecloth, you can use a clean kitchen towel, but cheesecloth works best.
• Taste as you go! Adjust the honey and salt to your liking.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• Vegan Adaptation: Swap the Greek yogurt for coconut yogurt for a delicious plant-based version.
• Gluten-Free Adaptation: Simply use gluten-free baguette slices.
• Spice Level: Add a pinch of black pepper flakes to the labneh mixture for a little kick. My friend Sarah loves this!
• Summer Brunch/Party Adaptation: Make a big platter of these crostini for your next summer gathering. They’re always a hit!

Serving Suggestions

These crostini are fantastic on their own, but they also pair well with a light salad or a glass of sparkling wine. They’re perfect for a brunch spread, a picnic, or a sophisticated appetizer.

Storage Instructions

The labneh can be stored in an airtight container in the refrigerator for up to 3 days. Roasted strawberries are best enjoyed fresh, but can be stored for up to 24 hours. Assemble the crostini just before serving to prevent the baguette from getting soggy.

FAQs

Let’s answer some common questions!

What is Labneh and how is it different from Greek Yogurt?
Labneh is essentially Greek yogurt that’s been strained for a longer period. This removes more whey, resulting in a thicker, creamier, and tangier product.

Can I use frozen strawberries for this recipe?
You can, but fresh strawberries will give you the best flavor and texture. If using frozen, thaw them completely and pat them dry before roasting.

What is the best way to crush fennel seeds?
I find the back of a spoon works perfectly! Place the seeds on a cutting board and gently press down with the spoon. You want them coarsely crushed, not powdered.

How can I adjust the sweetness of the crostini?
Simply adjust the amount of honey you add to the labneh mixture. Start with a little and add more to taste.

Can this be made ahead of time?
Yes! You can make the labneh and roast the strawberries a day in advance. Just store them separately and assemble the crostini right before serving.