Grilled Fruit Over Labneh

This fresh and colorful recipe layers creamy labneh with lightly charred fruit, berries, and crunchy pistachios for a sweet and tangy summer treat.

Total Time:

Yield:

6 servings

1 (32-oz.) container plain Greek yogurt

½ teaspoon coarse kosher salt

2 fresh peaches, halved and pitted

2 fresh nectarines, halved and pitted

2 tablespoons 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

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.

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