Roasted Grape, Whipped Labneh & Cumin Flatbread
Motherland
4
10 minutes
20 minutes
Jammy roasted grapes, cool labneh and toasted cumin turn warm flatbread into a savoury small plate.
Ingredients
- 2 cups seedless red or black grapes
- 1½ tbsp olive oil, divided
- ½ tsp kosher salt, divided
- ½ tsp cumin seeds
- 1 cup labneh
- 1 tsp lemon juice
- 2 naan or other flatbreads
- 1 tsp honey
- Freshly ground black pepper
- 2 tbsp torn mint leaves
- Pinch sumac (optional)
Directions
- Heat the oven to 425°F.
- Toss the grapes with 1 tbsp olive oil and ¼ tsp salt. Roast for 15–18 minutes, until some burst and the juices turn syrupy.
- Toast the cumin seeds in a dry skillet for about 1 minute; lightly crush them.
- Whisk the labneh with the remaining ½ tbsp olive oil, lemon juice and ¼ tsp salt. Add 1 tsp cold water if needed to make it spreadable.
- Warm or lightly crisp the flatbreads in the oven for 4–5 minutes.
- Spread with labneh and spoon the grapes and some roasting juices over the top.
- Finish with cumin, honey, black pepper, mint and sumac, if using. Cut into wedges and serve warm.
