Provençal Lavender-Honey Cheesecake with Roasted Stone Fruit & Crispy Olive Oil Wafers

Ingredients

• 1 cup labneh (strained Greek yogurt), full-fat, unsweetened
• 3/4 cup whole milk ricotta cheese, fresh, room temperature
• 3 tbsp raw honey, unheated, drizzled at end
• 1 1/2 tsp dried culinary lavender buds, finely ground into powder
• 1 tsp lemon zest, organic
• 1/2 cup extra virgin olive oil, high-quality, divided
• 3 medium fresh apricots, halved, pitted
• 3 medium fresh plums, halved, pitted
• 3/4 cup whole spelt flour, or ancient grain flour blend
• 1/4 tsp sea salt, fine grain
• 1/4 cup aged balsamic vinegar, 25+ years old preferred
• 1 tbsp black sesame seeds, for garnish
• 8 leaves fresh mint leaves, for garnish

Instructions

1. 1

   Prepare the olive oil wafers: Preheat oven to 350°F. Whisk together spelt flour and sea salt. Drizzle in 3 tbsp olive oil while stirring until mixture resembles coarse breadcrumbs. Press thin onto parchment-lined baking sheet in 4 rectangular shapes. Bake 8-10 minutes until golden and crispy. Cool completely.

2. 2

   Roast the stone fruits: Toss apricots and plums with 1 tbsp olive oil. Place cut-side down on another baking sheet. Roast alongside wafers for final 8-10 minutes until caramelized and tender. Set aside to cool slightly.