Artisan Sourdough Aperitif Trio with Preserved Lemon Labneh, Thai Basil Pepper Dip, and Bistro Tuna Rillettes
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This elegant three-spread appetizer set combines preserved lemon labneh, a Thai-style roasted pepper dip, and a lighter tuna rillette with herbed cream cheese. It keeps the same aperitif format while using a 20% smaller batch for the red pepper dip.
Recipe by Mr Saucy aka Christophe
Christophe is a culinary professional with expertise in French and global cuisine. He has developed recipes and cooking techniques that bridge traditional methods with modern home cooking approaches. Christophe focuses on making classic culinary techniques accessible to home cooks through clear instruction and practical applications. He studied at Le Cordon Bleu Paris and has work experience at a two star Michelin restaurant.
Homecook turned pro with a Cordon Bleu Paris graduate
Quick Info
Why This Updated Trio Works
The preserved lemon labneh stays bright and tangy, with fresh mint bringing a more vibrant finish. Adding the mint late helps preserve its color and aroma.
The Thai-style pepper spread is now scaled down by 20%, keeping the same flavor balance while producing a slightly smaller batch with cream cheese, coconut cream, basil, peanut, lime, and garlic.
The tuna rillette becomes softer and more approachable with herbed cream cheese and a little sour cream. Shallots and parsley keep the bistro character, while salt and pepper let you fine-tune the final balance.
Ingredients
Recipe yields 8-12 servings
For the Sourdough Toasts
| Amount | Ingredient | Notes |
|---|---|---|
| 300 g | sourdough baguette | sliced into 1 cm rounds |
For the Preserved Lemon Labneh
| Amount | Ingredient | Notes |
|---|---|---|
| 200 g | full-fat Greek yogurt | — |
| 50 g | cream cheese | at room temperature |
| 40 g | preserved lemon peel | rinsed and finely minced |
| 5 g | fresh mint | finely chopped |
For the Thai Basil Pepper Dip
| Amount | Ingredient | Notes |
|---|---|---|
| 40 g | jarred roasted red peppers | drained and patted dry |
| 200 g | cream cheese | at room temperature |
| 48 g | coconut cream | the thick part from the top of the can |
| 16 g | Thai basil leaves | bone-dry before chopping |
| 40 g | toasted peanuts | roughly crushed |
| 12 g | lime juice | fresh |
| 4 g | garlic powder | used for shelf stability over raw garlic |
For the Bistro Tuna Rillettes
| Amount | Ingredient | Notes |
|---|---|---|
| 100 g | canned tuna in oil | drained well |
| 100 g | cream cheese | with herbs |
| 25 g | sour cream | — |
| 40 g | shallots | very finely minced |
| 15 g | fresh flat-leaf parsley | finely chopped and bone-dry |
| 2 g | salt | or to taste |
| 1 g | black pepper | or to taste |
Instructions
Prepare the Toasts
- 1
Slice and Arrange the Bread
Slice the sourdough baguette into 1 cm rounds and arrange them in a single layer on a baking sheet.
- 2
Dehydrate Until Crispy
Bake at 150°C / 300°F for 15-20 minutes until completely dehydrated and crisp throughout.
Make the Preserved Lemon Labneh
- 3
Create the Labneh Base
Whisk the Greek yogurt with 50 g of cream cheese until smooth and thick.
- 4
Add the Flavoring
Fold in the minced preserved lemon and finely chopped fresh mint. For the freshest result, add the mint close to serving or packing time.
Make the Thai Basil Pepper Dip
- 5
Blend the Base
In a food processor, pulse the drained roasted peppers, 200 g cream cheese, 48 g coconut cream, 4 g garlic powder, and 12 g lime juice until combined but still slightly textured.
- 6
Add Texture and Freshness
Stir in the chopped Thai basil and crushed peanuts by hand.
Make the Bistro Tuna Rillettes
- 7
Mix the Base
Stir the herbed cream cheese with the sour cream until smooth and spreadable.
- 8
Fold in the Tuna and Aromatics
Fold in the flaked tuna, minced shallots, and parsley, then season with salt and black pepper to taste.
Jar and Seal
- 9
Transfer to Sterilized Jars
Spoon each dip into its own sterilized jar and smooth the tops.
- 10
Seal and Chill
Close the jars with clean lids and refrigerate promptly.
Tips & Tricks
If your fresh herbs are making the dips watery: Pat mint, parsley, and Thai basil completely dry before chopping. Any leftover moisture shortens shelf life and loosens the dips.
If the Thai spread tastes too sharp after a day: Use garlic powder instead of raw garlic. Raw garlic becomes harsher and more pungent in storage.
If the Thai dip is too soft to spread: Chill it for 2 hours before serving. The coconut cream helps it firm up into a more mousse-like consistency.
If the tuna dip tastes flat: Season it at the end with salt and black pepper, keeping in mind that herbed cream cheese may already be salty.
If the toasts got soft: Store them in an airtight container at room temperature. If needed, re-crisp them in a 150°C / 300°F oven for 5 minutes.
If you don't have preserved lemons: Mix 2 tablespoons of fresh lemon zest with 1 teaspoon of salt and let it sit for 30 minutes. It won't be identical, but it gives a similar salty-citrus effect.
Frequently Asked Questions
Can I use fresh mint in the Labneh?
Yes. Fresh mint gives a brighter flavor, but it is more delicate than dried mint, so dry it thoroughly and mix it in shortly before serving or packing for the best color and flavor.
Can I substitute the coconut cream?
The coconut cream provides the signature Thai flavor and silky mouthfeel. If unavailable, use the thickest part of full-fat coconut milk from the top of the can. Avoid light versions because the extra water can make the dip runny.
Do the sourdough toasts need to be refrigerated?
No, if they're baked until completely dry like a crostini, they're shelf-stable at room temperature for up to two weeks. Store them in an airtight bag or container to keep them crisp.
Why use herbed cream cheese in the tuna dip?
Herbed cream cheese gives the tuna spread instant seasoning and more flavor with minimal effort. The sour cream softens the texture and makes it more spreadable.
Can I make this without a food processor?
Yes. For the Thai spread, finely chop the peppers by hand and mash everything together with a fork. The labneh and tuna dip can both be mixed by hand.
What if I don't have sterilized jars?
Run clean jars and lids through the dishwasher on the hottest setting, or boil them in water for 10 minutes. Let them air-dry completely before filling.
Can I freeze these dips?
The tuna rillettes freeze better than the others for up to 1 month. The labneh and pepper dip may separate slightly after thawing because of the dairy.
Why does the recipe call for tuna in oil instead of water?
Tuna in oil has a richer flavor and softer texture that blends better into a spread. Just drain it well before using.