Labneh is a rich, strained yogurt, similar in texture to Greek Yogurt. It's the perfect base for roasted cherry tomatoes and garlic.
Ingredients
- 1½ cups cherry tomatoes
- 8 garlic cloves, smashed, peels removed
- 2 sprigs fresh thyme
- 2 sprigs fresh oregano
- 1½ tsp salt
- 1 cup extra-virgin olive oil
- 8 oz labneh
- 1 tsp crushed red pepper
Preparation
- Heat your oven to 325°F. Combine the cherry tomatoes, garlic cloves, thyme sprigs, oregano sprigs, salt and olive oil in a Dutch oven. Heat the pot on the stove over medium heat until the olive oil begins to simmer, about 30 seconds. Remove from the heat, cover, and transfer to the oven. Allow to roast for 30 minutes.
- At the 30 minute mark, check the tomatoes. They should be just bursting and soft. Remove the pot from the oven and discard the thyme and oregano sprigs.
- Pile the labneh into a serving dish. Using the back of a spoon, spread the labneh into an even disc, creating a well in the middle.
- Transfer the tomatoes and garlic in the center of the well. Drizzle the oil from the Dutch oven around the tomatoes and finish with the red pepper flakes and a little salt.
- Serve while the tomatoes and oil are still warm. Reserve any excess oil for future culinary adventures.
