Everywhere I turn, bloggers are making their own homemade labneh and putting it on everything! I mean, can we talk about Molly Yeh’s labneh grilled cheese?!? YES!!!! Labneh, a Middle Eastern cheese made from strained yogurt, can be served simply with olive oil and herbs, spread on a toasted bagel with a drizzle of honey, stirred together with preserved lemons and pesto and, as I’ve done here, stirred with herbed goat cheese and plated with za’atar roasted beets. So let’s talk about this goat cheese, shall we??? Sincerely, Brigitte is introducing a new line of goat cheese flavors (currently sold at Shop Rite) and I am blown away by the flavor combinations. Sriracha, raspberry chocolate, maple pecan, truffle, jalapeno and Mediterranean spice. So yeah, you could actually stir in any of these new goat cheese flavors into your homemade labneh! For this recipe, the Mediterranean spiced goat cheese with the flavors of za’atar, salt, sesame seeds, chickpeas, olive oil and coriander just felt right to me.
These beets are crazy good just on their own! Za’atar everything!!!
I love the herby goat cheese blended right in with the tangy labneh. Such a fun way to add flavor to this mild creamy cheese.
And THAT is how you add color to your labneh! Don’t skip out on the honey. It adds just a hint of sweetness.
That plating, tho!
Thank you to Sincerely, Brigitte for sponsoring this post!