Labneh w. Roasted Black Grapes, Black Pepper & Thick Honey

Labneh w. Roasted Black Grapes, Black Pepper & Thick Honey

 

Cold labneh, warm grapes, good honey and black pepper to keep it honest. Swap the grapes with roasted figs in season. Serve with pita, bread or crackers and something chilled.

INGREDIENTS

  • 12 oz labneh
  • 2 cups black grapes
  • 2 Tbsp. Honey Department
  • 1–2 Tbsp. extra-virgin olive oil
  • Maldon salt & freshly cracked pepper


DIRECTIONS

  • Heat oven to 425°F (220°C).
  • Toss grapes lightly with olive oil and a pinch of salt. Spread in a single layer on a baking sheet.
  • Roast 15–20 minutes (until skins blister, juices release, bottoms caramelize).
  • Crack black pepper generously over the grapes while hot.
  • Spoon labneh onto a shallow plate and spread into a loose, even layer.
  • Top with warm grapes and their juices.
  • Drizzle lightly with olive oil. Squeeze Thick Honey overtop.
  • Finish with flaky salt, more black pepper & thyme.