My inspiration for this recipe comes from a dip I enjoyed at the boisterous Jerusalem restaurant Machneyuda. There, Chef Uri Navon serves several colorful spreads in a single bowl, and the result, which resembles a painter’s palette, is both playful and renegade. I start with a base of creamy labneh, then top it with generous mounds of roasted tomatoes, pistachio pesto, and kalamata tapenade. Make each component separately (you can prepare them all ahead) and use as much as you like of each element. You’ll want to compose only as much of this dip as you plan to serve at once. Store the remaining components separately in the fridge, and use fresh labneh for subsequent batches. The smaller amount of labneh will serve 4 to 6, the large amount 10 to 12.