Middle Eastern•healthy
Cucumber Bites with Labneh and Olives
The labneh here can be used as described for cucumber bites, or simply as a dip.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 24 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup labneh
- Pinch kosher salt
- Few grinds black pepper
- 1/2 teaspoon Mint Salt, or crushed dried mint and garlic powder
- 1/4 cup pitted kalamata olives, coarsely chopped
- Squeeze of fresh lemon juice
- 2 scallions, thinly sliced
- 1 English cucumber, cut into 1/4-inch thick rounds
- 2 tablespoons pine nuts, toasted
Instructions
- 1
In a medium bowl, mix the labneh with the salt, pepper, mint salt, and lemon juice. Gently stir in the scallions and olives. Taste and adjust seasonings.
- 2
Pat the cucumber slices dry with a paper towel. Place about a teaspoon of the labneh mixture on each slice of cucumber, and top each with a couple of pine nuts.