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

Cheryl Sternman Rule
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Source

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

Nutrition Facts

158 calories; fat 12g; saturated fat 4g; cholesterol 20mg; fiber 1g; protein 3g; carbohydrates 4g; sodium 224mg; ironmg; calcium 72mg.