This is a delicious loaded labneh board that'll become your new favorite grazing board. Cheese platters, step aside! You'll love the combination of the labneh with the toppings.
1/4cuppitted olives of choice, I like spicy olives
1tablespoonzaatar
pinchred chili flakes
sea salt and cracked black pepper, to taste
Instructions
Heat the olive oil in a medium skillet on medium high heat, and add the tomatoes and green onions. Sprinkle red chili flakes and salt on top.
Saute, stirring occasionally until blistered and a little charred, 4-5 minutes. Remove from heat.
Spread the labneh out onto a display plate or cheeseboard. Add a little freshly cracked black pepper.
Top with the cherry tomatoes and green onions, drizzling the oil from the pan over the top.
Scatter olives over the top, sprinkle zaatar, and top with fresh mint leaves.
Enjoy immediately with crackers or bread of your choice!
Video
Notes
Use any toppings you like: You can try adding capers, pickled red onions, sun dried tomatoes, olive tapenade. This is amazing with garlic confit or garlic chips.If you don't want this to be spicy, leave out the red chili flakes and use regular olives instead of spicy olives.Assemble this right before serving. It doesn't store well, the texture of the toppings will change if stored in the fridge.