Labneh with Harissa Roasted Tomatoes
Creamy labneh dip to be served with pita or crusty bread.
Servings 6
Equipment
- Cheese Cloth or Dish Towel
Ingredients
Labneh
- 32 oz Greek Yogurt Fage is a good one to use here
- 1/2 tsp Salt
Harissa Roasted Tomatoes
- 12 oz Vine Cherry Tomatoes
- 2 tbsp Olive Oil extra virgin
- 2 tbsp Harissa
- Salt & Pepper
- Red Chili Flakes optional for extra spice
Instructions
Labneh
- Mix salt & greek yogurt.
- Place Greek yogurt mixture in cheese cloth or towel, and tie to close.
- Store either in metal strainer over a bowl or tie to a large utensil hanging over a bowl in the refrigerator until desired consistency. You need this to hang so all the liquid can drain. *1 day for super creamy, 2 days for soft cheese consistency.
Harissa Roasted Tomatoes
- Preheat over to 400 degrees.
- In a roasting pan combine tomatoes, olive oil, harissa, salt, pepper, and chili flakes.
- Toss until tomatoes are thoroughly covered in harissa spice mixture.
- Place in the oven for 20-25 minutes, until tomatoes are wilted and most have popped open.
- Serve tomatoes + harissa tomato oil from bottom of the pan over Labneh.