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Labne Launji Crostini

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This is an amazing and ultimate crostini topped with creamy labne and sweet, spicy, and tangy launji made with apples, mangoes, and Persian sour plum. This is a great appetizer and a snack!
I received samples of labne from Karaoun Dairies for developing recipes and the views expressed are my own. Karaoun Dairies Labne, a creamy, thick, Mediterranean spread is just heavenly! And is my favorite brand.
To make this delicious appetizer, you'll need:
Baguette: half - inch thick slices of fresh baguette works best
Oil - Neutral oil work great
Karaoun Dairies Labne - The best one
Launji - Lip-smacking delicious relish
If you are wondering about launji, well, as I said it is a delicious and lip-smacking relish that is sweet, sour, and spicy all at the same time. Launji is a traditional relish made with tangy raw mangoes in Northern India that has amazing flavors from the spices. The southern version aka Manga Pachadi, another sweet and spicy relish made with raw mangoes, has a slightly different profile. The southern version doesn't have fennel, fenugreek, and kalonji/onion seeds. These spices give a flavor punch that is divine!!! For this recipe, I went with the northern launji style but made it with apples, raw or unripe mangoes and Persian sour plum. These three along with spices and brown sugar (instead of traditional jaggery) makes this relish stand out in flavors.
This delicious launji is one of my favorites and sometimes I would love to just indulge on it without any bread or anything. It is just delicious and gives a satisfying and a comforting feeling. This can also be served with rotis or just slices of bread for a quick meal. So imagine this delicious relish on top of a crispy crostini with a dreamy and creamy labne spread. This fusion appetizer is called HEAVEN!

Persian sour plum is seasonal and is sour. If you can't find it, use unripe mangoes. The mangoes should have a sour flavor and choose the ones that are really unripe. The ripe ones will give a  sweeter launji. There is a fix for that if you do not have unripe mangoes. Add a splash of lemon juice or vinegar, it would work, but the mango flavor is flavor. I would recommend using an unripe one. The use of apples also reduces the amount of brown sugar used as apples are sweet. Along with the spices, the combination of these fruits would make this one of a kind relish that you'll be hooked on forever.

When coming to spices, do not skip the kalonji, fennel, and fenugreek seeds. These make up the magical touch to this launji. It is just magical that you'd devour as such. Trust me on that.

Coming to labne, this dreamy Mediterranean spread/dip, adds to a creamy layer. I highly recommend Karaoun Dairies Labne, my favorite brand. This thick and creamy labne is perfect to spread on anything. This doesn't soak the crostini. You can experience the crunchy crostini with creamy labne and sweet-spicy launji. This is a perfect combo, the best! Labne can also be used in baked goods, this Masala Labne Pastry Swirls is another tasty appetizer with Karaoun Dairies labne.

Now, when making these crostini, I have not rubbed the slices of baguette with garlic. I used plain crostini as we love it that way with this launji. Also, there is no restriction on the amount of topping. Use as much or as less of what you want to add. The launji can be made ahead, just before serving, toast the slices of bread, top them and serve. 

Any event or occasion, you need an appetizer. They are the star of any show. Christie is hosting #Brunchweek and we share tasty recipes from appetizers to desserts. This labne launji crostini, a fusion appetizer is my share for the event. Make sure to check out the links at the end of the post to the recipes we shared today. Thanks, Christie!


Ingredients
Makes 25-30

For the Launji

Unripe mango - 1 cup, cubed
Apples - 1 cup, chopped
Persian sour plum - 1 cup
Oil - 3 tbsp
Red chili powder - 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric - 1/4 tsp
Salt - 1/2 tsp
Fenugreek seeds- 1/3 tsp
Kalnji/onion seeds - 1/2 tsp
Fennel seeds - 2 tsp
Brown sugar - 2/3 cup
Water - 1/4 cup
For the Crostini
Baguette slices - 25 to 30, half inch slices
Oil - 2 tbsp
Karoun Dairies Labne - 3/4 cup
Launji from above
Method
To make Launji: Heat oil in a pan and add the fenugreek, kalonji, and fennel seeds. Fry for 30 seconds.

Add the apples, mangoes, and sour plums, mix, cook for 4-5 minutes. Add the red chili powder, brown sugar, salt, turmeric, coriander powder, water.

Mix and cook for about 8-10 minutes, till it reduces and becomes thick. Remove from flame and cool.

To make crostini: Preheat the oven to 400 degrees F. Brush the baguette slices with oil. 

Bake for about 6 minutes. Flip them and continue for another 3-4 minutes to get crispy and crunchy crostini.

Spread a little labne on each crostini.

Top with launji.

Serve immediately.

Wednesday #BrunchWeek Recipes

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Comments

  1. Cindy Kerschner says

    A very pretty appetizer!

    Reply

  2. Jolene says

    I could eat that topping by the spoonful, it looks so good!

    Reply

  3. A Day in the Life on the Farm says

    Oh my word, that launji sounds amazing.

    Reply

  4. Cheese Curd In Paradise says

    The fruit combo sounds delicious! Mango, apples, and sour plum- yum!

    Reply

  5. Hezzi-D says

    Love all those fruits together on top of a crostini!

    Reply

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