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labneh, sweet or savory

Wednesday, March 18, 2015

I spent some time with Larry and Colleen Wolner while working on our column for Food 52, and one of the recipes we worked on was labneh, two ways. I had only approached labneh on the savory side of things, so topping it with raspberry coulis was a very nice surprise. The Wolners served it on thinly sliced toasted baguettes, and it was the perfect appetizer. Or dessert.…