Smashed Berry Crostini with Cinnamon Labneh and Fresh Chives
Serves: 8 -12
  • 4 - 6 mini brioche buns, sliced
  • olive oil
  • sea salt
  • ½ cup of labneh
  • 1 teaspoon cinnamon
  • 1 cup of fresh berries, I used blackberries and blueberries
  • 4 tablespoons water, divided
  • 1 teaspoon cornstarch
  • 1 tablespoon honey or maple syrup
  • ½ teaspoon pure vanilla extract
  • fresh chives and basil for garnish
  1. In a small bowl mix the labneh with the cinnamon and set aside.
  2. In a medium sized saucepan combine the berries,vanilla, honey or maple syrup and three tablespoons of water. Heat to medium and keep stirring. Once simmering and the fruit begins to bursts, gently mash with a fork or the back of a spoon. In a small bowl, mix the cornstarch with the remaining tablespoon of water until there are no lumps (this is called a slurry). Gently whisk the cornstarch into the berries and continue stirring until the sauce becomes thick (2 -3 minutes). Remove from heat and let sit until slightly cooled off. The mixture will be the consistency of jam. Place sliced brioche buns onto a cookie sheet and brush with oil and a sprinkle of sea salt. Heat oven to broil, place buns into the oven to toast. Watch carefully as these burn very quickly. Once toasted remove brioche buns and spread with the cinnamon infused labneh. Top each one with the berry mixture and garnish as desired.