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Labneh with bursted tomatoes and dill
"I like to think that all the recipes in this book, and in this chapter especially, are super easy to pull off, but this one is next-level easy. A handful of ingredients, served simply. Roasting tomatoes, especially in the winter when they’re not at their peak, intensifies their flavor and boosts their sweetness. Serve them warm atop the cool labneh with some pita or toast and you’re in for a real treat. If you can’t find labneh, use Greek yogurt with the highest fat content available (the closest comparison is 10%)."
Get Devin's new cookbook, Conveniently Delicious, here.
Ingredients
- 2 cups cherry tomatoes (about 10–12)
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil + more for drizzling
- 1/2 teaspoon kosher salt
- Black pepper, to taste
- 1 cup labneh
- 1 tablespoon finely chopped dill
- 1 tablespoon finely chopped chives or green onions
- Toasted flatbread or naan, for serving
Directions
- Preheat the oven to 450°F.
- Place the tomatoes in a small ovenproof baking dish and toss with the balsamic vinegar, olive oil, salt and pepper. Roast for 15 minutes, until the tomatoes have burst and wilted slightly.
- Spread the labneh in a shallow bowl, making large swoops with the back of a spoon. Spoon the tomatoes and pan juices over the labneh. Sprinkle with the herbs and drizzle with olive oil.
- Serve with toasted flatbread or naan.
