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Labneh Spheres in Olive Oil

Cheryl Sternman Rule4 Comments

Party-Ready Labneh Spheres in Olive Oil | Photograph © Cheryl Sternman Rule

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.

Labneh spheres dusted with (top to bottom) za'atar, dukkah, and sumac | Photograph © Danielle Tsi

Labneh spheres dusted with (top to bottom) za'atar, dukkah, and sumac | Photograph © Danielle Tsi

Enjoy!