Baked Labneh with Goat Cheese, Tomatoes, and Za’atar

1.Line a clean muslin cloth or fine sieve with kitchen paper and add the Greek yogurt. Stir in salt, lemon juice, and apple cider vinegar. Cover and let drain over a bowl in the refrigerator for 12 hours, until thick and labneh-like.

2.Transfer the drained labneh to a bowl. Mix in the goat cheese, garlic powder, thyme, oregano, rosemary, and olive oil until creamy and well combined.

3.Preheat the oven to 180°C (356°F) top/bottom heat. Lightly grease a small ovenproof dish with olive oil. Spread the labneh-goat cheese mixture evenly in the dish and use a spoon to create a slight well in the center.

4.Toss the halved cherry tomatoes with 1 tbsp olive oil, sea salt, and black pepper. Arrange the tomatoes on top of the labneh, cut side up.

5.Bake on the middle rack for about 20 minutes, until the tomatoes are soft and slightly roasted and the labneh is lightly golden at the edges.

6.Remove from the oven. Sprinkle with za’atar, sesame seeds, and, if desired, pomegranate seeds. Garnish with fresh parsley and drizzle with a little olive oil before serving.

7.Serve warm with fresh flatbread, pita, or toasted sourdough bread.