This Fennel Roasted Strawberries with Labneh Crostini is one of those light summer appetizers that you could enjoy anytime of the year. The Labneh is creamy, mildly sweet from the strawberries and honey. You spread it on tiny crusty bread slices or use as a dip with crackers. It is even great with granola for breakfast.
Fennel Roasted Strawberries with Labneh Crostini
Can we ever have enough of appetizers in our party menu?
I always lean towards making more appetizers than the main course. You nibble, sip, chat around and then come back for more snacks. It’s a good rhythm. This Labneh crostini topped with fennel roasted strawberries is such a great, innovative party food.
What is Labneh?
Labneh is strained Greek yogurt (hung yogurt), and it is quite popular in Middle Eastern Cuisine. The texture is very much like cream cheese, but it’s half the calories of cream cheese.
It’s a perfect healthy treat.
Topped with savory or sweet, it makes for a great dip or spread. I absolutely loved how gorgeous it turned out when drizzled with the roasted strawberries.
Have you ever tried roasting strawberries or any fruits with fennel seeds?
I grew up enjoying the flavor of fennel seeds in several ways, sweet and savory. So, the flavor is not unusual for me and yet, every time when the aroma hits, it’s like a new discovery.
ENJOY MORE STRAWBERRY TREATS!
When it comes to strawberries, we automatically tend to think of desserts. While these crostini have a hint of sweetness from the strawberries, it’s not a dessert for sure.
I would suggest not spreading the labneh on the bread until It's ready to serve, as it would turn the bread soggy. With the nuts, fresh mint and a drizzle of honey, every bite is quite a mouthful.
Fennel Roasted Strawberries Labneh Crostini
- 1 lb strawberries
- 2 cups greek yogurt
- 1 teaspoon fennel seeds
- pinch of salt
- 1 teaspoon honey to drizzle
- few fresh mint leaves
- baguette bread slices
- Fold the cheesecloth in half and layer it on a colander. Place the colander on the sink or a bigger bowl. Drop the Greek yogurt on the cheesecloth and tie the edge of the cheesecloth to drain out all the excess water from the yogurt. Leave the colander aside for 4 hours or overnight in the refrigerator.
- Preheat the oven to 350 F/ 175 C
- Trim the top of the strawberries and the slice it in half or quarter. Layer it on a baking pan.
- Roughly crush the fennel seeds and sprinkle half ot it evenly on the strawberries along with salt.
- Bake it for 15 to 17 minutes.
- The roasted strawberries can be made in advance and stored in an airtight glass jar in the refrigerator.
- To prepare the labneh dip/spread, untie the cheesecloth and put the labneh on a serving plate. Add a little honey and some roasted fennel seeds, finely chopped mint along with a pinch of salt and whisk.
- Spread the labneh on the plate and then, using the back of your spoon against the labneh, press it down lightly as you rotate the plate to create swirls. Spoon the roasted strawberries on top along with the juice. Don’t cover the labneh completely. Drizzle honey and garnish with fresh mint.
- The bread slices could either be roasted using a broiler in your oven or on a hot pan. Or, you could just grill the bread slices.
Laura | Tutti Dolci
So pretty, I love crostini and these look delicious!
heather (delicious n
can never have too many appetizers!! love that you roasted the strawberries here, because it makes off season ones taste that much sweeter and better when you do (:
Meg | Meg is Well
Roasted strawberries with fennel sound amazing! I love fennel but I tend to use it only on meats so I'm excited to have something new to try it with.
Beautiful and flavourful! I love the combo of flavour, but these crostinis have to wait until next year when berries in abundance. Gorgeous shots as always!