Labneh With Tomatoes, Pesto and Tapenade

labneh-tomatoes-yogurt Photo: Ellen Silverman


  • 2 cups cherry tomatoes, halved
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 clove garlic, smashed
  • 1/4 cup unsalted pistachios
  • 1/2 cup packed basil leaves, coarsely chopped
  • 1/4 teaspoon kosher salt
  • 3 tablespoons extra-virgin olive oil
  • 1 cup pitted kalamata olives, rinsed
  • 1 tablespoon dried capers
  • 1/4 teaspoon anchovy paste, optional
  • Extra-virgin olive oil, optional
  • Fresh lemon juice
  • 3/4-1 1/2 cups labneh, homemade or store-bought
  • Warm, toasted pita wedges


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┬áto 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.

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  • Yield: Serves 12

Nutritional Information

Calories per serving: 158
Fat per serving: 12g
Saturated fat per serving: 4g
Cholesterol per serving: 20mg
Fiber per serving: 1g
Protein per serving: 3g
Carbohydrate per serving: 4g
Sodium per serving: 224mg
Iron per serving: 0mg
Calcium per serving: 72mg

Good to Know

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

This Recipe Is

Recipes adapted with permission from the publisher, Houghton Mifflin Harcourt, from "Yogurt Culture" by Cheryl Sternman Rule. Copyright © 2015