Homemade Labne & Prosciutto-Wrapped Asparagus. Make your next platter fuss-free with these delicious recipes.
Makes 12 labne balls & 12 prosciutto-wrapped spears
1kg plain Greek yoghurt
1 cup chopped fresh herbs (such as parsley and chives)
1⁄4 cup roasted hazelnuts, finely chopped
1⁄4 cup roasted walnuts, finely chopped
1⁄4 cup finely chopped cranberries
3 cups extra-virgin olive oil, to cover (optional)
Prosciutto- Wrapped Asparagus
12 slices prosciutto
12 asparagus spears
Fresh crusty bread, to serve
Mixed olives, to serve
To make the labne, drape muslin over a large bowl, then scoop the yoghurt into the centre. Gather up the edges of the muslin, tie to enclose. Suspend the yoghurt over a bowl, place in the fridge and allow to drain for 48 hours. Discard liquid. Unwrap muslin, then roll 2-tablespoon portions of the mixture into balls.
Combine the chopped fresh herbs, nuts and cranberries on a flat plate, then roll the yoghurt balls in the herb mixture to coat.
The labne balls should be eaten within 2 to 3 days, but if you plan on keeping them for longer, stack them in a jar, pour over enough olive oil to cover, then seal and store in the fridge.
To make the prosciutto- wrapped asparagus, wrap a slice of prosciutto around each spear. Spray with oil, then chargrill over medium heat for 2-3 mins or until golden and crisp. Serve with bread and olives on the side.
Place the herbed labne balls into an air-tight jar, add enough olive oil to cover and they can keep in the fridge for 2 months. Remove from the fridge a few hours before serving, to allow the oil to come to room temperature.