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Start by preparing the labneh. Line a bowl with cheesecloth and pour in the yogurt. Gather the edges of the cloth, tie it securely, and hang it in the fridge over the bowl for 12–24 hours to strain the liquid.
Preheat the oven to 200°C/390°F (fan-assisted). Arrange the cherry tomatoes in a baking dish and place the garlic bulb in the centre. Drizzle with olive oil, season with salt and pepper, and roast for 30 minutes, or until the tomatoes are blistered and juicy.
Once the yogurt is strained, transfer it to a mixing bowl. Squeeze the roasted garlic cloves from their skins and mash them. Add the mashed garlic, chopped chives, salt, and pepper to the yogurt, mixing until smooth.
Spread the labneh mixture onto a serving platter. Top with the roasted cherry tomatoes and drizzle over the juices from the baking dish. Garnish with extra chives and serve with toasted bread.
This creamy and tangy dip is perfect for sharing and pairs beautifully with crunchy toast or crackers!