Seasoned Labne with Sumac Roasted Sungold Tomatoes

Fall
Written By Taproot Farm

Recipe by Eliza Ayres

Eliza is a Philadelphia-based food stylist, private chef and recipe developer. Her cooking is rooted in seasonality and inspired by market vegetables.

Ingredients

  • 1 pint labne

  • 1 clove of garlic

  • Juice of half a lemon

  • 1 pint Cherry Sungold tomatoes

  • 2 tablespoons olive oil

  • 1 tablespoon sumac, plus more for topping

  • Pita or flatbread, for serving

Method + Assembly

1. Heat oven to 400

2. In a bowl, toss the Sungolds with olive oil, sumac, salt and pepper. Spread on a sheet pan and

roast for 10 minutes, until the tomatoes are blistered and beginning to burst.

3. Season the labne with grated garlic, lemon juice, a pinch of salt and a drizzle of olive oil.

4. Spread the labne onto a serving platter and spoon the warm roasted tomatoes over the top,

finishing with more sumac, if desired.

5. Serve with warm pita or flatbread. Also delicious served alongside a big green salad or falafel.

Taproot Farm
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