Grilled Fruit Over Labneh

Name: Grilled Fruit Over Labneh
Yield: 6 servings
Ingredients: 1 (32-oz.) container plain Greek yogurt; ½ tsp coarse kosher salt; 2 fresh peaches, halved and pitted; 2 fresh nectarines, halved and pitted; 2 tbsp vegetable oil; 1 cup seedless red globe grapes; ¼ cup raspberries; ¼ cup blueberries; ¼ cup roasted and lightly salted shelled pistachios, chopped; Honey, for serving; Flaky sea salt, to taste

Makes 6 servings

Ingredients

1 (32-oz.) container plain Greek yogurt
½ tsp coarse kosher salt
2 fresh peaches, halved and pitted
2 fresh nectarines, halved and pitted
2 tbsp vegetable oil
1 cup seedless red globe grapes
¼ cup raspberries
¼ cup blueberries
¼ cup roasted and lightly salted shelled pistachios, chopped
Honey, for serving
Flaky sea salt, to taste

Directions

In a medium bowl, stir together yogurt and salt until well combined.
For labneh, line a fine-mesh strainer or colander with 3 layers of cheesecloth, leaving a 4-inch overhang on two sides; set the strainer over another medium bowl. Transfer yogurt mixture to the cheesecloth-lined strainer. Refrigerate overnight.
Discard liquid from the strained yogurt; set yogurt aside.
Preheat a grill with greased grill grate for direct cooking over medium heat (350°F).
Lightly brush peach and nectarine halves with oil. Grill, cut sides down, for 3 to 5 minutes or until lightly charred, turning once during grilling. Place grapes in a grill basket; grill for 1 to 2 minutes or just until a few grape skins begin to split. Remove fruit from grill; cool completely. Cut each peach and nectarine half into 3 or 4 wedges.
To serve, spread labneh on a large platter. Arrange grilled fruit, raspberries and blueberries on top. Sprinkle with pistachios; drizzle with honey and season to taste with sea salt.

Associated Recipes