Labneh With Tomatoes, Pesto and Tapenade

Health Staff
Updated
Tomatoes on the vine make a pretty presentation for this dish, as do multicolored heirloom varieties.

Yields: Serves 12

Prep Time time: 15 minutes

Cook Time time: 40 minutes

Total Time time: 55 minutes

Ingredients

  • ROASTED TOMATOES:

  • 2 cherry tomatoes, halved

  • 1 extra-virgin olive oil

  • Kosher salt and freshly ground black pepper

  • PISTACHIO PESTO:

  • 1 clove garlic, smashed

  • 1/4 unsalted pistachios

  • 1/2 packed basil leaves, coarsely chopped

  • 1/4 kosher salt

  • 3 extra-virgin olive oil

  • TAPENADE:

  • 1 pitted kalamata olives, rinsed

  • 1 dried capers

  • 1/4 anchovy paste, optional

  • Extra-virgin olive oil, optional

  • Fresh lemon juice

  • FOR SERVING:

  • 3/4-1 1/2 labneh, homemade or store-bought

  • Warm, toasted pita wedges

Nutrition

calories 158

fat 12g

saturated fat 4g

cholesterol 20mg

fiber 1g

protein 3g

carbohydrate 4g

sodium 224mg

iron 0mg

calcium 72mg

Directions

  1. 1. Roast tomatoes: Preheat oven to 325°F. Line a baking sheet with parchment. Lay tomatoes cut-side up on sheet; drizzle with oil. Sprinkle with salt and pepper. Roast until tomatoes have collapsed, 30 to 40 minutes. Let cool. 2. Make pesto: In a mini food processor, pulse garlic, pistachios, basil and salt until finely chopped. Add oil a bit at a time, processing in bursts, until pesto is emulsified. 3. Make tapenade: In a mini food processor, pulse olives, capers and anchovy paste, if desired, until pastelike. Drizzle in a touch of oil, if desired. Season with a squeeze of lemon juice. 4. Serve: Spread labneh in a shallow bowl. Using back of a large spoon, make a wide indentation in the center. Dollop with roasted tomatoes, pesto and tapenade. Serve with pita.