Ingredients
For serving
• ¾ to 1 ½ cups labneh, homemade or store-bought
• Warm, toasted pita wedges
For the roasted tomatoes
• 2 cups cherry tomatoes, halved
• 1 tablespoon extra-virgin olive oil
• Kosher salt and freshly ground pepper
For the pistachio pesto
• 1 garlic clove, smashed
• ¼ cup unsalted pistachios
• ½ cup (packed) fresh basil leaves, coarsely chopped
• ¼ teaspoon kosher salt
• 3 tablespoons extra-virgin olive oil
For the tapenade
• 1 cup pitted kalamata olives, rinsed
• 1 tablespoon drained capers
• ¼ teaspoon anchovy paste (optional)
• Extra-virgin olive oil, for drizzling (optional)
• Squeeze of fresh lemon juice
Preparation
Roast the tomatoes
Preheat the oven to 325°F. Line a baking sheet with parchment. Lay the tomatoes cut side up on the sheet and drizzle with the oil. Sprinkle lightly with salt and pepper. Roast until collapsed, 30 to 40 minutes. Cool. (Makes 1 generous cup.)
Make the pesto
In a mini food processor, pulse the garlic, pistachios, basil, and salt until finely chopped. Add the oil a bit at a time, processing in bursts, until the pesto is emulsified. (Makes⅓ cup. A little goes a long way.)
Make the tapenade
In a mini food processor, pulse the olives, capers, and anchovy paste, if using, until paste-like. Drizzle in a touch of oil, only if desired. Season with lemon juice to taste. (Makes ¾ cup.)
Serve
Spread the labneh in a shallow serving bowl, using the back of a spoon to make a wide indentation in the center. Dollop with distinct, heaping scoops of the roasted tomatoes, pesto, and tapenade. Serve with warm pita wedges.
