Labneh with baked tomatoes, olives and bread chips
3 servings
50 minutes
Australian chef Glen Ballis, who has opened a dozen good restaurants in Moscow, is considered a master of textural contrasts. As proof, here is his recipe from Avocado Queen: homemade Middle Eastern cheese made from thick unleavened yoghurt is served with baked vegetable puree, olives and cherry tomatoes. And so that this delicate dish does not seem monotonous, a crispy slice of bread sticks out playfully on top. Middle Eastern labneh cheese can be replaced with soft goat cheese, cottage cheese mousse or even thick sour cream - the sum of textures on the plate will not change from this.
1
Make chips from bread. Cut off the crusts from the bread, slice it very thinly, and lay it in a single layer on a baking sheet. Dry in a preheated oven at 180 degrees for 10-15 minutes until crispy. Let cool completely.
- Wholegrain bread: 50 g
2
Place eggplant, large tomatoes, onion, garlic, bell pepper, and jalapeño on a baking sheet and roast in a preheated oven at 180 degrees for about 15-20 minutes.
- Eggplant: 300 g
- Tomatoes: 100 g
- Onion: 100 g
- Bell pepper: 80 g
- Garlic: 3 cloves
- Jalapeno pepper: 10 g
3
Peel the baked vegetables, season with salt and pepper. Blend into a smooth mixture.
- Salt: 5 g
4
Sprinkle cherry tomatoes with olive oil and bake in a preheated oven at 180 degrees for 10 minutes.
- Cherry tomatoes: 70 g
- Olive oil: 1 tablespoon
5
Place 100 grams of vegetable puree on a plate, top with labneh, olives, and cherry tomatoes. Garnish with bread chips and serve.
- Homemade labneh: 300 g
- Green olives: 100 g
- Cherry tomatoes: 70 g
- Wholegrain bread: 50 g