In practice: Yogurt-based recipes EB 2016 San Diego

Labneh with tomatoes, pesto, and tapenade

YINI Cheryl labneh 1620x800

Selected for you this week: Labneh with tomatoes, pesto, and tapenade, a recipe out of Cheryl Sternman Rules book ‘Yogurt Culture’. This recipe was part of the unique yogurt tasting session at the 4th Yogurt Summit in San Diego.


For serving
• ¾ to 1 ½ cups labneh, homemade or store-bought
• Warm, toasted pita wedges

For the roasted tomatoes
• 2 cups cherry tomatoes, halved
• 1 tablespoon extra-virgin olive oil
• Kosher salt and freshly ground pepper

For the pistachio pesto
• 1 garlic clove, smashed
• ¼ cup unsalted pistachios
• ½ cup (packed) fresh basil leaves, coarsely chopped
• ¼ teaspoon kosher salt
• 3 tablespoons extra-virgin olive oil

For the tapenade
• 1 cup pitted kalamata olives, rinsed
• 1 tablespoon drained capers
• ¼ teaspoon anchovy paste (optional)
• Extra-virgin olive oil, for drizzling (optional)
• Squeeze of fresh lemon juice


Roast the tomatoes
Preheat the oven to 325°F. Line a baking sheet with parchment. Lay the tomatoes cut side up on the sheet and drizzle with the oil. Sprinkle lightly with salt and pepper. Roast until collapsed, 30 to 40 minutes. Cool. (Makes 1 generous cup.)

Make the pesto
In a mini food processor, pulse the garlic, pistachios, basil, and salt until finely chopped. Add the oil a bit at a time, processing in bursts, until the pesto is emulsified. (Makes⅓ cup. A little goes a long way.)

Make the tapenade
In a mini food processor, pulse the olives, capers, and anchovy paste, if using, until paste-like. Drizzle in a touch of oil, only if desired. Season with lemon juice to taste. (Makes ¾ cup.)

Spread the labneh in a shallow serving bowl, using the back of a spoon to make a wide indentation in the center. Dollop with distinct, heaping scoops of the roasted tomatoes, pesto, and tapenade. Serve with warm pita wedges.

Excerpted from Yogurt Culture, ©2015 by Cheryl Sternman Rule. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

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