Fresh Figs with Labneh and Carob Molasses

foodandwine.com

Ardente

⅔ cup labneh (preferably Byblos) (about 6 oz.)

4 to 6 fresh figs (about 5 ounces), quartered lengthwise

½ teaspoon kosher salt, plus more to taste

½ teaspoon black pepper, plus more to taste

2 tablespoons extra-virgin olive oil

2 teaspoons carob molasses

2 teaspoons toasted and crushed hazelnuts

1 teaspoon white and black sesame seeds, toasted

Directions at foodandwine.com

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