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.

Is Your Doctor Gaslighting You? Here's What to Do

9 Signs It's More Serious Than the Common Cold

How Your Period Changes During Your 20s, 30s, and 40s

Labneh With Tomatoes, Pesto and Tapenade

Gallery

Recipe Summary test

Ingredients

Directions

Source

Nutrition Facts

Reviews

All Reviews for Labneh With Tomatoes, Pesto and Tapenade

Account

More