Earth meets air in these fresh snacks, perfect for an appetizer board or a lunchtime nibble. Crisp radish brings a grounding crunch while whipped labneh adds an airy lift.
Waste not
The reserved liquid from strained yogurt is acid whey containing lactic acid and some probiotics. It’s a tasty and healthy addition to smoothies or used as a marinade for beef or chicken.
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This recipe originally appeared on alive.com as “Radish and Whipped Mint Labneh Bites.”
Radish and Whipped Mint Labneh Bites
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Instructions
- Add salt directly to yogurt container and allow to stand for approximately 10 minutes. Place sieve over deep bowl and line with square of cheesecloth. Scoop yogurt into cheesecloth. Bring corners of cheesecloth together and tie around handle of wooden spoon. Remove sieve, then place spoon handle across bowl so cheesecloth bundle hangs freely. Allow to stand at room temperature for 30 minutes. Then, pour off any liquid and reserve in refrigerator (see tip). Place bowl and wooden spoon setup in refrigerator for 24 hours.
- When ready to serve, remove bowl and yogurt from refrigerator. Unwrap cheesecloth and add contents to stand mixer fitted with whisk attachment. Add any liquid in bowl to reserved amount.
- Whip strained yogurt in stand mixture for approximately 5 minutes, or until light and airy. Chop mint leaves finely by hand or using food processor. Add mint to labneh and mix through to combine. Add mixture to piping bag.
- Remove thin slice from top and bottom of each radish to make flat edge for radish to sit on and slice in half crosswise. Place radish halves on plate and pipe small mound of labneh onto each one. Garnish with snipped chives and serve.
