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Home Labneh met geroosterde druiven en honing

Tapas Vegetarian Mediterranean Drinks Quick Elegant Summer Autumn

Labneh is strained yoghurt that, thanks to its thick, creamy texture, feels like a soft cream cheese. Pair it with roasted grapes and you have something special on the table. Serve this in small dessert bowls or little dishes for a tasteful presentation that immediately sets the tone. Perfect as tapas with drinks, but also as a light starter at dinner.

Recipe

Labneh with roasted grapes and honey

Creamy labneh, caramel-like roasted grapes and a drizzle of honey. This is the kind of bite that surprises everyone and almost makes itself.

Course	Snack / Tapas
Kitchen	Mediterranean
Servings	4 servings

Preparation time

Preparation time	10 min
Time in oven	20 min
Cooling time	8 hours (or overnight)
Total	8 hours 30 min

Equipment

Sieve
Fine cloth or kitchen paper
Mixing bowl
Baking tray
Parchment paper
Grater
Small bowls

Ingredients

500 g full-fat Greek yoghurt (for the labneh)
300 g red grapes, in small clusters
1 tablespoon olive oil
1 clove garlic, pressed
Grated zest of 1 lemon
2 tablespoons liquid honey
40 g walnuts, coarsely chopped
A few sprigs of fresh thyme
Salt to taste
Flatbread or crackers, to serve

How to make labneh with roasted grapes and honey?

Line a sieve with a fine cloth or several layers of kitchen paper and set it over a bowl. Spoon the full-fat yoghurt into it and loosely fold the cloth over. Put the bowl in the fridge overnight so the whey can drain out.
Preheat the oven to 200°C (conventional heat). Place the grape clusters on a baking tray lined with parchment paper. Drizzle them with one tablespoon of olive oil and a pinch of salt. Roast for 20 minutes until soft and lightly caramelized.
Take the labneh out of the fridge. Stir in the pressed garlic, lemon zest and a pinch of salt. Taste and adjust as needed.
Spoon a generous tablespoon of labneh into each little dish. Use the back of the spoon to make a small well in the center.
Place the roasted grapes on top of the labneh. Drizzle a little honey over them and sprinkle with the chopped walnuts and fresh thyme leaves.
Serve immediately, preferably with warm flatbread or crispy crackers on the side.

Cooking mode Prevents your screen from going to sleep

Small bowls are no accident here. The right size gives each bite its own moment, and that's exactly what this dish deserves. Present the labneh per person in a separate little bowl — it instantly looks polished without extra effort. Quality is in the details.

Feel free to vary the toppings: roasted figs, pomegranate seeds or a drizzle of chili oil also work wonderfully on labneh. Make it your version and share the moment at the table. That's what eating together is all about.

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