Labneh with Green and Red Grapes Roasted in Thyme
This dip combines smooth labneh with grapes that have been gently roasted in thyme - making this combination a decadent, creamy and rich appetiser.
Labneh is a very thick and creamy Middle Eastern yoghurt dish. Often described as a ‘yoghurt cheese’ due to its thick consistency of cream cheese. However, in comparison to cream cheese, labneh has a real tang as it’s made with cultured yoghurt. Enjoy!
INGREDIENTS
Grapes - use a combination of green and red grapes for added colour
Olive oil
Fresh thyme leaves
Salt and pepper to taste
A generous serving of labneh
METHOD
Preh-heat oven to 200 degrees Celsius. Place the grapes in an oven-safe dish, drizzle with olive oil, salt, pepper and thyme and toast gently to coat.
Roast grapes for approximately 20 minutes. Remove from the oven and allow the grapes to cool slightly.
Spread labneh onto a serving dish and pour the roasted grapes over. Serve with Mette is Baking crackers.
