Goat Labneh Roasted Tomatoes Chives and Pinenuts
User Reviews
5
-
Servings
4
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Course
Condiments, Others
Goat Labneh Roasted Tomatoes Chives and Pinenuts
Description
Goat Labneh Roasted Tomatoes Chives and Pinenuts starts by draining goat yogurt in cheesecloth or a clean towel to remove whey and create fresh, firm labneh. The draining process takes up to eight hours, sometimes overnight, resulting in a creamy yet thick goat cheese. Once drained, the labneh is loosened and set aside.
Cherry tomatoes are tossed with balsamic vinegar and olive oil then roasted until tender and slightly caramelized. These tomatoes bring sweet acidity that contrasts with the mild tanginess of the goat labneh. Fresh chives add a mild onion flavor, and toasted pine nuts contribute crunch and a nutty aroma. Optional crispy bacon adds savory richness.
This dish can be served with biscuits, chips, or as a spread on bruschetta toasts. Substituting or combining basil with chives offers additional herbaceous notes according to taste.
Ingredients
- 500 gm goat yogurt
- 250 gm cherry tomato
- 40 ml balsamic vinegar
- 40 ml olive oil
- 1/4 cup chives snipped
- 5 gm salt
- 5 gm black pepper
- 25 gm pine nuts toasted
- 50 gm Bacon cooked to crisp drained and crumbled (optional)
- 20 ml olive oil
- black pepper fresh cracked
Instructions
- To make this fresh cheese you need to drain the whey from the yoghurt. The longer it drains the firmer the cheese. For this starter I like to drain it 8 hours maximum. I usually like to leave it overnight for best results.
- You need some cheese cloth or a nice clean tea towel. Some string or a firm elastic band and a sieve and bowl for draining.
- Spoon the yoghurt onto the cheese cloth or teatowel and draw up the edges so that the yoghurt is in a sort of sling , almost like a basket ball hanging in a plastic bag.
- Tie up the top so none of the yoghurt escapes. or simply rest the yoghurt over a sieve and bowl in the cloth pegging the top to hold the draining cloth in place. (as the picture above shows).
- Cover and leave to drain overnight. A lot of liquid will escape leaving a creamy firm goat cheese.
- Discard the liquid and turn the cheese into a bowl till you are ready to use it.
- Pre heat the Oven 180 C / 350 F
- Put the cheery tomatoes into a bowl with the balsamic and the 40 ml (2 tablespoons) olive oil. Toss and season well with salt and pepper and put into the oven until the tomatoes just start to soften, approximately 10 minutes. Put them into a container to cool (they taste better at room temperature. Don't serve them chilled)
- Put the chopped bacon onto a tray and roast till crispy and golden, drain on baking paper (optional)
- Toast the pinenuts till lightly coloured and crunchy (8 minutes)
- Spread the yoghurt onto a dish. Sprinkle with half of the chives then spoon over the tomatoes along with any pan juices, balsamic and olive oil.
- Sprinkle with the remainder of the chives, nuts and bacon and serve with biscuits or pita bread.
Notes
- Drain yogurt for about 8 hours or overnight for best labneh texture.
- Serve the labneh with biscuits, chips, or as a spread on bruschetta toast.
- Basil can be used instead of or combined with chives for different herbal flavor.
- Optional crispy bacon adds savory contrast but can be omitted for vegetarian serving.
User Reviews
Overall Rating
5
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