Labneh with Slow Roasted Tomatoes

Although Fairview’s Labneh cheese is such a great dip on its own, the sweetness and texture of these slow roasted tomatoes just enhances all of the creamy and tangy qualities of the cheese. Swirl the tomatoes into the cheese, then spread generously on bruschetta, sour dough or ciabatta – fresh or toasted.
I can’t think of anything more suitable for Al Fresco entertaining. Serve the Labneh on a table laden with Mediterranean inspired nibbles like olives, marinated artichokes, some cold meats, grilled seasonal vegetables and of course a bottle of Fairview wine.
Never heard of Labneh before? Fairview Labneh is a soft white, medium fat Mediterranean style cheese made from strained yogurt, which gives it a fresh, piquant taste.

Labneh with Slow Roasted Tomatoes


400g cherry/rosa tomatoes
2 cloves garlic, finely sliced
30 ml olive oil
15 ml apple cider vinegar (or sherry vinegar)
2 sprigs thyme
15 ml light brown sugar
salt and freshly ground black pepper
200 g Fairview Labneh, Garlic & Herb flavour


  1. Pre-heat oven to 180 C.
  2. In a small/medium size roasting tray, add the tomatoes & garlic. Drizzle with olive oil & vinegar, then sprinkle with thyme, brown sugar, salt & pepper. Toss to coat.
  3. Roast for 50-60 minutes, or until the tomatoes at the edges start to turn dark and sticky.
  4. Remove from the oven and leave to cool completely. Remove any hard thyme twigs.
  5. Place the labneh in a medium size dip bowl. Add the tomatoes and swirl slightly. Serve with good quality bread.