Tomato & Labneh Toast Recipe

Preheat and prepare tomatoes

Preheat oven to 200°C (400°F). Place the cherry tomatoes in a mixing bowl.

Add 2 tbs extra-virgin olive oil, minced garlic, red pepper flakes, kosher salt, and black pepper to the tomatoes. Toss gently to coat evenly.

Spread the tomatoes in a single layer on a rimmed baking sheet lined with parchment paper or a shallow baking dish. Roast for 18–22 minutes, until tomatoes are blistered and just starting to burst but still holding some shape.

Remove from oven and let cool slightly (3–5 minutes). Using a spatula, transfer the roasted tomatoes and any pan juices to a bowl and fold in the torn basil leaves. Set aside to cool to warm.

In a medium bowl, combine the labneh, lemon zest, lemon juice, 1 tbs extra-virgin olive oil, chopped dill, chopped parsley, grated garlic, salt, and black pepper.

Whisk or stir until smooth and well combined. Taste and adjust seasoning (add more lemon, salt, or herbs as desired). If labneh is very thick, thin slightly with up to 1 tbs water or olive oil to a spreadable consistency.

Cover and refrigerate the labneh while tomatoes roast so flavors meld (at least 10 minutes). Bring to room temperature before assembling if chilled.

Heat a skillet or griddle over medium-high heat. Brush both sides of sourdough slices lightly with butter or olive oil.

Toast the sourdough in the skillet for 2–3 minutes per side, until golden and crisp, or toast in a toaster/oven until edges are browned and surface is slightly crisp.

Spread about 2–3 tbs of the herb labneh evenly onto each warm toast slice.

Spoon the roasted cherry tomatoes and some of the pan juices over the labneh, dividing evenly among the 4 slices. Gently press a few tomato halves into the spread so they adhere.

Finish each toast with a light drizzle of extra-virgin olive oil, sprinkle of flaky sea salt, and torn basil leaves for garnish.

Serve immediately while toast is warm and tomatoes are still slightly warm.