Grilled Fig and Labneh Tartines

A super quick and delicious way to use the fruit in more of a savory dish.



12 small figs, halved lengthways (we used Rode de Bordeaux figs)
2 tbsp of pomegranate molasses
1 tbsp of Baleia extra virgin olive oil
1 tbsp of water
a good pinch of sea salt
leaves from 2 sprigs of thyme
2 bagels, halved
75g - 100g of labneh
1 tbsp of chopped pistachios or dukkah (optional)
a few sprigs of thyme for serving


Preheat the oven grill and place the oven rack about 10 cm below. 

Mix the molasses, olive oil, water, salt and the thyme leaves and gently mix the figs in the marinade.

Spoon the figs cut side up into an ovenproof dish and drizzle with the rest of the marinade. Grill for 10 minutes until they begin to caramelize (keep watch that they do not burn).

While the figs are grilling, spread the labneh liberally onto the bagel halves.

Let the figs cool for a few minutes and spoon on top of the labneh.

Drizzle with some of the syrup in the oven dish, and sprinkle with pistachios or dukkah and thyme for garnish.

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Photographer, Stylist
Baking, Cooking
Photographer, Videographer and Food Stylist, Hein van Tonder is a native South African with a combination of local, continental and global creative experiences.
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