Labneh Snack Plate with Rice Cakes
Get ready to indulge in a refreshing and vibrant Labneh Snack Plate with Rice Cakes! This delightful dish is all about simplicity and freshness, featuring creamy labneh paired with crunchy rice cakes and crispy cucumber and tomato sticks. A zesty squeeze of lemon and a sprinkle of fragrant herbs elevate this quick snack to something truly special. Perfect for an afternoon pick-me-up or a delightful appetizer, feel free to mix and match the vegetables or add your favorite herbs for a personal touch!
Ingredients
Equipment
Method
- Start by preparing your vegetables: cut the cucumber into sticks and halve the cherry tomatoes.
- On a serving plate, spread the labneh evenly for a beautiful presentation.
- Arrange the rice cakes alongside the labneh, creating a cozy snack plate.
- Scatter the cucumber sticks and tomato halves around the plate for a pop of color.
- Squeeze fresh lemon juice over the labneh and vegetables to add brightness.
- Finish off with a sprinkle of fresh herbs and season with salt and pepper to taste.
- For an optional touch, drizzle some olive oil over the labneh and sprinkle with red pepper flakes if using.
Nutrition
Notes
Feel free to swap out the rice cakes for whole grain pita chips for a different texture.
If you don't have labneh on hand, strained yogurt can be used as a tasty alternative.
Be creative with the herbs; dill or basil would also work beautifully in this dish!
The snack can be prepared ahead of time; just store the labneh and veggies separately in the refrigerator for up to a day, and assemble when ready to serve. Enjoy!
If you don't have labneh on hand, strained yogurt can be used as a tasty alternative.
Be creative with the herbs; dill or basil would also work beautifully in this dish!
The snack can be prepared ahead of time; just store the labneh and veggies separately in the refrigerator for up to a day, and assemble when ready to serve. Enjoy!
