This dip combines smooth labneh with roasted grapes that have been gently roasted in thyme - making this combination a decadent, creamy and rich appetiser.
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
- Preheat oven to 200 degrees Celsius. Place the grapes in an oven-safe dish, drizzle with olive oil, salt, pepper and thyme and toss 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.
