Labneh with Roasted Tomatoes, Olives, and Bread Chips
⏳ Time
50 minutes
🥕 Ingredients
12
🍽️ Servings
3
Description
Note: In this recipe, labneh can be substituted with any homemade cheese or lightly salted ricotta.
Ingredients
- Homemade Cheese - 10.6 oz
- Eggplants - 10.6 oz
- Tomatoes - 3.5 oz
- Marinated cherries - 2.5 oz
- Onion - 3.5 oz
- Sweet Pepper - 2.8 oz
- Garlic - 3 cloves
- Habanero Pepper - 0.4 oz
- Olives stuffed with lemon - 3.5 oz
- Sourdough Bread - 1.8 oz
- Olive Oil - 1 tablespoon
- Salt - 0.2 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 356°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 356°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 356°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.
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