I love when I pick up a cookbook and learn about new ingredients.  One such ingredient that has recently been added to my diet is labne (sometimes written labneh) cheese, which is a spreadable cheese that is made from kefir.  The consistency is similar to softened cream cheese, with a bit more tartness like that of plain Greek yogurt.  I enjoy it both for breakfast and on sandwiches, so make sure you experiment to find your favorite use.

labne tartine

Today I am serving an open face breakfast sandwich (or tartine) for a pretty display of both the labne and the colorful raisin topping.  Adding a bit of fresh oregano cuts the sweetness of the raisins and adds a unique depth to the dish. The tartine is quick to pull together, yet looks amazing when plated, so don’t be afraid to serve this for your next brunch.

labne tartine

Labne Tartine

½ cup golden raisins
½ cup dried cranberries
¼ cup pecan bits
2 tablespoons fresh oregano, chopped
1 tablespoon lime juice
2 tablespoons honey
4 English muffins
8 tablespoons labne cheese


In a medium sized bowl, mix together the raisins, cranberries, pecans, oregano, lime juice, and honey.  Split and toast the English muffins, then spread 1 tablespoon of labne on the cut side of each muffin.  Top with even amounts of the raisin mixture and serve.  Makes four servings.