Creamy Labneh Recipe With Roasted Tomatoes & Infused Olive Oil Is a Stellar Appetizer Appetizers Snacks Mediterranean Diet Recipes Middle Eastern Recipes Vegetables Vegetarian Gluten-free Low Sugar Recipes

I’ve just recently learned about labneh. Delicious! This roasted tomato labneh recipe is becoming my new favorite appetizer. Labneh is just ultra-strained yogurt, so it has very little liquid. Labneh also has health benefits. I made my own, but this appetizer recipe works just as well with store-bought labneh, or you can strain plain Greek yogurt in cheesecloth to drain any excess liquid to make your own.

This labneh is topped beautifully with roasted cherry tomatoes and an infused herb olive oil, but it is also is a great base for any of your favorite toppings. Roasted squash or any roasted vegetable is delicious on top of this creamy labneh, and worthy of any dinner party. 

To make this roasted tomato labneh cheese recipe, you will need to gather the following ingredients: fresh cherry tomatoes, fresh garlic, fresh thyme, fresh oregano, kosher salt, olive oil, labneh, crushed red pepper flakes and optional flaky salt for finishing. 

Serve this creamy Mediterranean-inspired labneh with fresh bread, vegetables or crackers for a stellar appetizer that will impress your guests! 

Cuisine: Mediterranean
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 8

Ingredients

• 12 ounces cherry tomatoes
• 8 garlic cloves, peeled
• 2 sprigs fresh thyme
• 2 sprigs fresh oregano
• 1 1/2 teaspoons kosher salt
• 1 cup extra virgin olive oil
• 8 ounces labneh
• 1 teaspoon crushed red pepper flakes (optional)
• flaky salt (optional)

Recipe Notes

• Save any remaining infused oil to use in salad dressings or for other recipes, for up to one week.

• If you can't find cherry tomatoes, use grape tomatoes or cut smaller tomatoes into pieces.

• You could add some fresh cracked black pepper.

• Store any leftovers in an airtight container in the fridge.

Here's how to make it: 

1. In an ovenproof skillet with a lid, place your olive oil, tomatoes, garlic, thyme, oregano and salt. Cook on medium heat for 1 to 2 minutes, or until the olive oil bubbles a bit. Turn off heat, cover the skillet and place in a 325-degree F oven for 30 minutes.
2. Carefully remove the skillet from the oven when the tomatoes are almost splitting apart and the garlic is soft and will press down with a fork. (If you don’t like cooked herbs, you can discard them. I like to keep mine with the oil.)
3. On a serving platter or shallow bowl, place the labneh and spread it out. Use a slotted spoon to scoop out the tomatoes and garlic and place on top of the labneh. Drizzle some of the oil and sprinkle with flaky salt and crushed red pepper flakes, if desired.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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