It seems like everything finds its way onto toast these days, and that is something to celebrate. I love mixing and matching different flavor combinations and toppings, and that is what I did here with this fig and labneh toast with arugula, caramelized onion, and pine nuts.
I used dried figs because it is most definitely not fig season right now and the dried fruit adds an additional texture to the fig and labneh toast. The dried fig and caramelized red onion complement each other in a sweet and savory vibe layered on the tangy labneh and finished with peppery arugula and fragrant pine nuts. Feel free to toast your bread in batches in the toaster, but I find it is easiest to toast all of the slices at once on a sheet pan. Up to you! This fig and labneh toast with arugula, caramelized onion, and pine nuts can be served as a delicious appetizer or a full meal!
- 4 slices sourdough bread, cut ⅓-inch thick and halved
- 1 medium red onion, sliced
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ cup labneh
- 1 cup arugula
- ½ cup dried figs, sliced
- 2 tablespoons pine nuts, toasted
Preheat the oven to 350°F. Lay the slices of bread on a baking sheet lined with parchment paper and toast for 4 minutes, flip then toast for another 4 minutes.
In a large skillet, heat the olive oil over medium-high heat and all the onion, salt, and pepper. Cook for 7 minutes, stirring occasionally to redistribute the onions over the heat, until they become caramelized.
Working with one slice at a time, spread a thin layer of labneh over the bread then immediately top with arugula, dried figs, and a few pine nuts. Repeat until all of the slices have been dressed.