Ingredients:

  • 2 cups full-fat Greek yogurt
  • 1/2 tsp fine sea salt
  • 1 tsp lemon zest, finely grated
  • 8 fresh Black Mission or Brown Turkey figs (approx. 1 lb)
  • 2 tbsp honey or pomegranate molasses
  • 2 tbsp roasted pistachios, roughly chopped
  • 1 tbsp fresh mint leaves, chiffonade
  • 1 pinch flaky sea salt

Instructions:

  1. Combine the Greek yogurt, salt, and lemon zest in a bowl. Line a strainer with double-layered cheesecloth and pour the mixture in. Secure with a rubber band and refrigerate for 24 hours until it reaches a thick, spreadable consistency.
  2. Wash the figs and pat them completely dry with a paper towel. Using a paring knife, slice a deep cross (X) into the top of each fig, cutting about halfway through the center. Gently squeeze the base of the fig to bloom the top open.
  3. Spoon or pipe a generous dollop of the chilled labneh into the center of each opened fig.
  4. Drizzle the honey or pomegranate molasses in a thin stream over the top. Sprinkle with chopped pistachios, fresh mint, and a tiny pinch of flaky sea salt.