Name: Labneh With Tomatoes, Pesto and Tapenade
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: Serves 12
Ingredients: ROASTED TOMATOES:; 2 cups cherry tomatoes, halved; 1 tablespoon extra-virgin olive oil; Kosher salt and freshly ground black pepper; PISTACHIO PESTO:; 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; TAPENADE:; 1 cup pitted kalamata olives, rinsed; 1 tablespoon dried capers; 1/4 teaspoon anchovy paste, optional; Extra-virgin olive oil, optional; Fresh lemon juice; FOR SERVING:; 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 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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Labneh With Tomatoes, Pesto and Tapenade

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