Few things rival the ease and popularity of a carefully composed cheese plate, but for sheer ease, affordability, and convenience, consider scooping up a dozen or two labneh balls to tuck away in the fridge for future entertaining or pre-dinner snacking.
Prepping these balls is straightforward:
Start with some homemade or store-bought labneh.
Scoop into rounds with a melon baller or small ice cream scoop.
Set on a paper-towel lined sheet pan and lay a paper towel on top to absorb moisture.
Slide into the refrigerator for a day or two.
Transfer the spheres to a lidded glass jar and top off with olive oil.
Refrigerate until needed, up to several months.
Serve them as is, drizzled with a bit of olive oil, or arrange on a platter and dust them with a smattering of pretty herbs or spices. Shown below are labneh spheres dusted with za'atar, dukkah, and sumac. Serve with bread or crackers.