Preheat the oven to 180°C / 350°F.

Spread the hazelnuts and almonds evenly on the baking sheet.

Toast the nuts in the oven for 8 minutes until fragrant and lightly browned.

Let the toasted nuts cool for 5 minutes.

Roughly chop the cooled hazelnuts and almonds.

Finely chop the 100 g of pickles.

Place the 60 g of sugar in the saucepan over medium heat.

Cook the sugar without stirring until it melts into an amber caramel, about 4 minutes.

Carefully add the 45 ml of pickle vinegar to the caramel.

Stir the caramel until smooth, then simmer for 1 minute.

Stir the chopped pickles into the caramel.

Remove the pickle caramel from the heat and let it cool until warm.

Place the giant bread loaf on the serving platter.

Spread the 400 g of labneh evenly over the bread.

Scatter the chopped toasted nuts over the labneh.

Drizzle the warm pickle caramel over the nut-covered tartine.

Slice the tartine into 30 portions and serve immediately.