Shishito Peppers and Tomatoes with Labneh

Updated at: Thu, 21 Nov 2024 09:54:09 GMT

Step 1

Place a fine-meshed strainer over a small heatproof bowl or Pyrex measuring cup. Line a small plate or bowl with a paper towel.

Step 2

Start heating a 1/4 cup of extra virgin olive oil over medium heat and add the thinly sliced garlic. Try to ensure the garlic is sliced as evenly as possible to prevent burning. Cook the garlic for about 3 minutes, shaking the pan and/or stirring the garlic constantly to prevent burning.

Step 3

Once the garlic starts to turn golden, carefully pour the garlic and oil into the fine-meshed strainer over a heatproof container. Transfer the garlic to the paper-towel lined plate to drain the excess oil. The garlic will continue cooking after it's removed from the pan, so make sure to remove before it's too deeply golden. Set aside for serving.

Step 4

In the same pan, heat 1 tsp of extra virgin olive oil over medium heat. Add the tomatoes and shishito peppers and sauté for about 5 minutes until the tomatoes have bursted and the shishito peppers have softened. Stir often. Season to taste with kosher salt and black pepper. Add a splash of water to deglaze the pan if needed.

Step 5

Spread the labneh in a shallow bowl for serving. Spoon the cooked tomatoes and shishito peppers evenly over the top. Finally, sprinkle with the crispy garlic and a drizzle of the garlic oil. Serve with warm pita bread.

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