"We're making a cherry tomato dip with some labneh. In this small pot, I'm covering my tomato, garlic, salt and herbs with olive oil. All right. We've got oil bubblage, so I'm going to kill the heat. Pop this lid on top. I want to make sure it's sealed really tightly. Put a pan underneath it to catch any potential drips."
"All right, we're ready to plate this up. Pop the labneh in the middle of the plate, and I'm just going to make a divot. And that's going to be where the tomatoes live. I'm just going to pile up all the tomatoes and garlic right in the middle. A little drizzle of the olive oil right on top, and then we're just going to finish it with some flaky salt and some chile flakes of your choice."
"Labneh makes the ultimate dip for any season or occasion. Labneh topped with chunks of roasted squash and fried pumpkin seeds can keep the winter blues away."
Labneh forms a creamy base for a cherry tomato dip when topped with oil-poached tomatoes, garlic, salt, and herbs. Tomatoes and garlic are gently simmered in olive oil until bubbling, then covered to finish cooking in their steam. The labneh is plated with a central divot to hold the warm tomato mixture. The poached tomatoes and garlic are spooned into the divot, drizzled with olive oil, and finished with flaky salt and chile flakes. A pan under the pot catches drips while a sealed lid concentrates flavor. Roasted squash and fried pumpkin seeds are suggested for winter texture and richness.
Read at www.nytimes.com
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