Labneh with Roasted Tomatoes, Olives, and Bread Chips
Main Dishes • Arabian
Description
Note: In this recipe, labneh can be substituted with any homemade cheese or lightly salted ricotta.
Ingredients
- Homemade Cheese 10 oz
- Eggplants 10 oz
- Tomatoes 5 oz
- Marinated cherries 0 oz
- Onion 5 oz
- Sweet Pepper 5 oz
- Garlic 3 cloves
- Habanero Pepper 0 oz
- Olives stuffed with lemon 5 oz
- Sourdough Bread 0 oz
- Olive Oil 1 tablespoon
- Salt 0 oz
Step-by-Step Guide
Step 1
Make bread chips. Remove the crusts from the bread, slice it into very thin pieces, and arrange them in a single layer on a baking sheet. Dry them in a preheated oven at 355°F for 10–15 minutes, or until crispy. Allow to cool completely.
Step 2
Place the eggplants, large tomatoes, onion, garlic, bell pepper, and jalapeño on a baking sheet and roast in a preheated oven at 355°F for about 15–20 minutes.
Step 3
Peel the roasted vegetables, season with salt and pepper. Blend in a blender until smooth.
Step 4
Drizzle the cherry tomatoes with olive oil and roast them in a preheated oven at 355°F for 10 minutes.
Step 5
Place 100 grams of vegetable puree on a plate, then top with labneh, olives, and cherry tomatoes. Garnish with crispy bread chips and serve.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!