Ingredients
- 1 cup labneh
- 2 cups cherry or grape tomatoes
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1/2 teaspoon dried oregano or thyme
- 1 clove garlic, minced (optional)
- 4–6 slices sourdough or rustic bread, toasted
- Fresh basil or parsley, chopped (for garnish)
- Red chili flakes (optional)
Directions
Step 1:
Preheat oven to 400°F (200°C).
Step 2:
Toss tomatoes with olive oil, salt, pepper, oregano, and garlic. Spread on a baking tray.
Step 3:
Roast for 20–25 minutes until tomatoes are soft and slightly caramelized.
Step 4:
Toast bread slices until golden and crisp.
Step 5:
Spread a generous layer of labneh over each toast.
Step 6:
Top with roasted tomatoes, garnish with herbs and chili flakes, and drizzle with olive oil.
