Radish and Whipped Mint Labneh Bites
Servings
8
Servings
8
Ingredients
  • 1tsp sea salt
  • 22oz container plain Greek yogurt
  • 1/2cup chopped fresh mint leaves
  • 8 radishesscrubbed, tops and roots removed
  • Snipped chivesto garnish
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.