Za’Atar Roasted Tomato Crostini With Labneh Recipe

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atar Roasted Tomato Crostini with Labneh Za’atar Roasted Tomato Crostini with Labneh Recipe


Make your crostini by toasting thin slices of good baguette brushed with olive oil and seasoned with salt and pepper. Or buy them—up north, Crooked Tree Breadworks bakes a crisp, perfect herbaceous crostini that makes appetizers a snap. Assemble the crostini just before serving.


2 pints small tomatoes, cherry or grape, sliced in half
Extra virgin olive oil, for drizzling
Kosher salt and pepper,
1 cup labneh
About 20 crostini
1-2 tablespoons za’atar


  1. To roast the tomatoes, heat the panggangan to 275 degrees F. Line a sheet pan with parchment and place the tomatoes, cut side up, on the sheet. Drizzle the tomatoes with olive oil and season lightly with salt and pepper. Bake for about 2 hours, until the tomatoes are slightly shriveled and meltingly soft. Remove and cool to room temperature.
  2. Just before serving, stir the labneh to loosen and smooth it out. Dollop 1-2 teaspoons of the labneh on each crostini. Top this with one or two roasted tomatoes, then dust them with za’atar. Make lots! They go fast…. Serve immediately.
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