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Goat Labneh Roasted Tomatoes Chives and Pinenuts
5 from 15 votes

Goat Labneh Roasted Tomatoes Chives and Pinenuts

This recipe transforms goat yogurt into creamy labneh by draining whey, then pairs it with balsamic-roasted cherry tomatoes, snipped chives, toasted pine nuts, and optional crispy bacon. The combination offers creamy, tangy cheese with sweet, roasted tomato and nutty, herbaceous accents.

Servings: 4
Course: Condiments, Others

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. Cover and leave to drain overnight. A lot of liquid will escape leaving a creamy firm goat cheese.
  6. Discard the liquid and turn the cheese into a bowl till you are ready to use it.
  7. Pre heat the Oven 180 C / 350 F
  8. 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)
  9. Put the chopped bacon onto a tray and roast till crispy and golden, drain on baking paper (optional)
  10. Toast the pinenuts till lightly coloured and crunchy (8 minutes)
  11. 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.
  12. 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.