Tomatoes on the vine make a pretty presentation for this dish, as do multicolored heirloom varieties.
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.
Recipes adapted with permission from the publisher, Houghton Mifflin Harcourt, from "Yogurt Culture" by Cheryl Sternman Rule. Copyright © 2015