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Creamy labneh with roasted tomatoes

Creamy homemade labneh served with roasted tomatoes and crusty bread is the easy appetizer or light meal your summer dreams are made of.
Course Appetizer
Cuisine Levantine
Keyword Labneh, Labneh cheese, Labneh recipe
Prep Time 10 minutes
Cook Time 30 minutes
Straining time 3 hours
Total Time 3 hours 40 minutes
Servings 8
Calories 142kcal
Author Alida Ryder

Ingredients

For the Labneh

  • 1 kg Greek yogurt
  • 1 tsp salt
  • 2 tsp lemon zest (1 medium lemon's worth)

For the roasted tomatoes

  • 800 g (1½lbs) baby tomatoes roughly chopped/halved
  • 2 tbsp fresh basil
  • 3 tbsp olive oil
  • 1 tbsp vinegar
  • 1 tsp salt

Instructions

  • In a large bowl mix plain, Greek yogurt with salt. Line a sieve with muslin/cheesecloth then transfer the yogurt mixture to the cloth.
  • Bring the sides together and tie with kitchen twine.
  • Suspend the labneh from a rack set over a bowl ( I actually tied it to my kitchen faucet) and allow to strain for 3 hours.
  • If you want a firmer cheese, leave it overnight in the fridge.
  • Once strained, transfer the labneh to a bowl then season to taste with pepper and lemon zest. 
  • Wash the tomatoes then add to a large roasting dish. Drizzle over the vinegar and olive oil then season generously with salt and pepper.
  • Add half of the basil leaves then place in the oven and allow to roast for 30-40 minutes or until the tomatoes are blistered, soft and have released their juices. 
  • Serve the roasted tomatoes and all of its juices over labneh with crusty bread.

Nutrition

Calories: 142kcal | Carbohydrates: 5g | Protein: 13g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 633mg | Potassium: 2mg | Fiber: 1g | Sugar: 5g | Vitamin A: 99IU | Vitamin C: 1mg | Calcium: 148mg | Iron: 1mg