Labneh Veggie Board
Need a super easy appetizer that can be modified to work with either sweet or savory sides? Give this one a try. It is the perfect way to enjoy fresh seasonal vegetables straight from the garden without overpowering their flavor.Labneh is a simple homemade Mediterranean cheese made with Greek yogurt. (Regular yogurt can be used, as well, but the thicker texture of Greek yogurt works better for this application). This recipe features plain labneh topped with some crunchy seasoned pistachios and fresh parsley. Consider stirring in a drizzle of honey or some fresh herbs, spices, lemon zest, and/or roasted garlic for a delicious alternative.
Servings: 4
Equipment
- Cheesecloth
- Strainer
Ingredients
- 1 c. Whole milk Greek yogurt
- 2 t. Sea salt
- 1/2 c. Pistachios, chopped
- 1 t. Ground cardamom
- 1 T. High-quality extra virgin olive oil
- 1 T. Fresh parsley, finely chopped
- Assortment of sliced fresh vegetables and pita wedges, to serve
Instructions
- Line a mini-strainer with some clean cheesecloth. Combine the Greek yogurt and salt in a medium bowl and stir to combine. Transfer the salted yogurt to the strainer and cover with plastic wrap. Place in the refrigerator to strain for 2-3 days.
- When ready to serve, place the chopped pistachios in a small bowl and top with the cardamom. Stir to combine and set aside.
- Remove the labneh from the refrigerator and transfer to a small serving dish. Spread into an even layer and drizzle with the olive oil.
- Add the chopped pistachios and sprinkle with the fresh parsley. Serve immediately with an assortment of fresh fruits and vegetables and some pita wedges on the side. Enjoy!