Breakfast

Whipped Labneh Nest with Charred Tomato Confit, Crispy Sage Oil & Aleppo Pepper

Name: Whipped Labneh Nest with Charred Tomato Confit, Crispy Sage Oil & Aleppo Pepper
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 2 servings
Ingredients: 2 cups full-fat Greek yogurt (or strained overnight); 8 oz heirloom tomatoes, halved; 12 fresh sage leaves; 120 ml extra-virgin olive oil, divided; 1 tsp Aleppo pepper; 2 tbsp za'atar; 1 tbsp honey; Sea salt, fleur de sel; 1 tsp pomegranate molasses; Sourdough bread for toasting

Labneh—thick, cultured, impossibly creamy—forms a cloud on the plate. Atop it sits a jewel of intense charred tomato confit, dried for hours until syrupy-deep. Sage leaves crisped in aged olive oil pool around, with a whisper of Aleppo pepper and crispy za'atar breadcrumbs for textural scandal.

765cal 26gprotein 41gcarbs 57gfat 15min prep 75min cook 2serves

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