Welcome to What's Cooking, our version of a good old fashioned recipe exchange! This recipe is one from our recent collaboration dinner with Seattle-based chef Courtney Geilenfeldt. The multi-course intimate dinner was paired with Collaboration 2019, Out to the Meadow 2021, and our soon-to-be-released Negroamaro Rosato NV No. 2.
CHARRED CHERRY TOMATOES + ZESTY N' GARLICKY LABNEH
• 1pt/350g cherry tomatoes
• 3 tbsp olive oil (plus more for drizzle)
• 1/2 tsp cumin seeds
• 1/2 tsp coriander seeds
• 1 tsp honey
• 3 garlic cloves, 2 peeled and finely sliced, 1 grated
• 3 thyme sprigs
• 3 oregano sprigs
• 1 lemon, one half zested (~1tsp), one half peeled (~3 strips)
• 1 1/4 cup labneh/350g
• 1 tsp chili flakes
• Salt and pepper
• Flaky Salt
Heat oven to 450°F.
In a medium bowl, combine tomatoes, olive oil, cumin seeds, coriander seeds, honey, thyme, oregano, 3 strips of lemon peel, 2 sliced garlic cloves, 1 tsp salt, and a good crank of pepper. Mix to combine, then place on a baking sheet. Bake for 20 minutes.
After 20 minutes, or when tomatoes seem to be blistering, turn on broil setting. Broil for 6 minutes or until the tomatoes are nicely charred.
While tomatoes are roasting prep your labneh: in a small bowl combine labneh, lemon zest, grated garlic, and a 1/2 tsp of salt. Mix until combined. Optional: If you wish to have your labneh a little thinner or want more lemony taste, add half a lemons juice.
When all is prepared, it's time to plate! On a medium plate or platter, spoon labneh in a circle, using the back of the spoon to make a little divot in the center to house your tomatoes. Top the labneh with the tomatoes, along with its juices, spices, and garlic. Remove lemon zest and herb springs. Give it a good drizzle of olive oil, pinch of flaky salt, and another good crank of pepper.
Enjoy! With friends, and some Martha Stoumen wine of course (:
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