Unique combination of Lebanese cream cheese, roasted tomatoes and beets makes these open-faced sandwiches a perfect appetizer for your next party or gathering.
Open Faced Sandwiches With Labneh, Tomatoes And Beets
Recently, I discovered a really cool thing called Labneh. It is Lebanese cream cheese. It’s also called a strained yoghurt, but has much thicker consistency than thereof. I’ve seen recipes calling for Labneh a while ago, but only recently I finally made one at home. It’s actually the easiest thing you can make at home. You would need a whole milk Greek yoghurt, cheesecloth, some garlic and salt. Feel free to add your other favorite ingredients like minced onions, fresh herbes, olives etc. You strain the mixture overnight and voila, a delicious spread or dip is ready.
The cheese comes out really tasty and once I made it, I immediately knew where I was going to use it. Recently, my parents were shopping at Whole Foods and bought me a new edition of Eating Well magazine. Since becoming a food blogger, I fell in love with food magazines. There are so much inspirations and the photography is superb.
As soon as I saw the front page picture of the magazine, I was amazed how so simple ingredients as beets and tomatoes can create such an appealing appetizer. So I decided to recreate it at home but with my own twist.
Creamy, dreamy and flavorful Labneh in a combination with perfectly roasted tomatoes, beets and salty capers, create an elegant appetizer that is sure to be a hit at your next gathering.
- 32 oz whole milk plain Greek yoghurt
- 2 garlic cloves, peeled and finely minced
- big pinch of salt
- olive oil
- 1 pint cherry tomatoes
- 3 small multi-coloured beets
- olive oil
- salt, pepper
- 1 tablespoon capers
- 2 green onions, thinly sliced (optional)
- 6 slices of dark bread such as pumpernickel
- In a large bowl, combine yughurt, garlic and salt.
- Line a large strainer with a cheesecloth and pour the yoghurt in. Set a strainer over a deep pot to catch drips and strain in a fridge overnight or at least for 12 hours.
- Transfer the strained cheese into a bowl, generously drizzle with olive oil.
- Store in an airtight container in a fridge.
- Preheat the oven to 450 F.
- Drizzle tomatoes with olive oil and sprinkle with salt and pepper. Roast on a parchment lined baking dish for 10-15 minutes until they begin to burst.
- At the same time, wrap each beet in a foil and roast for about 20-30 minutes or until tender inside.
- Remove from the oven, unwrap the beets and let them cool. Quarter beets.
- Spread each slice of bread with a generous amount of Labneh and divide beets and tomatoes equally among each slice.
- Sprinkle tomato sandwiches with capers and beet sandwiches with green onions.
- Drizzle each sandwich with olive oil and sprinkle with salt and pepper to a taste.
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