Labne Dip with Jammy Tomatoes & Fishwife
Labne just got the jammiest, zestiest, smokiest, grazafied makeover for summer!
By Sara Tane | @saratane
For the tomatoes:
1 pint of cherry tomatoes
1½ cups Sizzle
6 large garlic cloves
1 tsp kosher salt
Freshly ground black pepper
Fresh basil, for garnish
For the dip:
1 (15oz) container labne
1 lemon, zested
1 tbsp Drizzle
Kosher salt, to tasted
Freshly ground black pepper
2 tins Fishwife Smoked Salmon, flaked
Instructions
Active Time: 25 Minutes
Full Time: 2 Houra
Preheat oven to 275F and place rack in the center of the oven.
In a medium baking dish, add tomatoes, Sizzle, garlic cloves and basil. Season with salt and pepper. Bake in preheated oven until tomatoes are bursting and jammy. 1-1½ hours. Let cool slightly.
Meanwhile, make the labne dip, In a medium bowl, mix labne, lemon zest, and Drizzle. Season to taste with salt and pepper.
In a medium shallow bowl, spread the labne mixture. Using a slotted spoon, transfer jammy tomatoes and place over the labne. Flake salmon over the tomatoes. Drizzle with jammy tomato oil and season with salt and pepper. Garnish with basil and serve immediately with Graza's Potato Chips.
