The sweet and sharp taste of the pickled rhubarb you’ve acquired from making the shrub pairs perfectly with tangy labneh and hazelnuts in this flatbread.
Ingredients
- 2 1/2 cups full-fat Greek yogurt
- 1 teaspoon salt
- 1 8-inch flatbread or pizza dough
- 1/4 cup pickled rhubarb
- 2 tablespoons hazelnuts, halved
- 1 teaspoon butter
- 1 teaspoon maple syrup
- Arugula, to garnish
Instructions
Mix the salt and yogurt together and allow it to stand for a few minutes. Lay a cheesecloth over a bowl and pour the yogurt mixture into it. Pull up the ends of the cheesecloth to make a pouch. Tie securely and hang the pouch over the bowl for 8 to 10 hours and allow the liquid in the yogurt to drip into the bowl. When no more liquid is coming out, unwrap the labneh and place in a clean glass jar. The labneh can be stored in the refrigerator for up to two weeks.
Brush the flatbread with olive oil and toast in the oven until brown. If using raw pizza dough, bake for 8 to 10 minutes. Allow the bread to cool. Meanwhile toast the hazelnuts in a skillet with the butter. When they are brown, add the maple syrup, remove from heat, stir quickly to coat and set aside.
Spread some of the labneh over the cooled flatbread; sprinkle with pickled rhubarb, arugula and hazelnuts.
