Creamy Labneh with Hot Roasted Tomatoes

Last summer whipped feta had a moment, and while we will always love a salty cheese dip, our current obsession is creamy labneh. Labneh is a soft Middle Eastern cheese made from strained yogurt. It's thick, extra creamy, tangy, and super rich. Pairing with tart, juicy, stewed cherry tomatoes, lemon, garlic and hot peppers, it's the perfect accompaniment to a grilled baguette and a bottle of wine. If you know us, you know we love a good picnic set up, and this combo is primed for it.

1 pound cherry tomatoes on the vine
1/4 cup extra-virgin olive oil
2 garlic cloves, crushed
2 strips lemon peel
1 tablespoon balsamic glaze
1/2 teaspoon freshly ground black pepper
1 teaspoon cumin seeds
1 tsp Calabrian chili paste
1/2 teaspoon kosher salt
400 grams labneh
Fresh herbs, like micro cilantro
Baguette, grilled and coated with good quality EVOO

Add the cherry tomatoes, olive oil, garlic, lemon peel, balsamic, pepper, cumin, Calabrian chilis and salt to a pan over medium high heat. Cook for 5-8 minutes, or until tomatoes burst and become saucy. On a large plate, swirl the labneh, then pour the tomato mixture over it. Garnish with herbs and serve with a grilled baguette.