PREP TIME: 15 MINUTES
COOK TIME: 2 HOURS
TOTAL TIME: 2 HOURS 15 MINUTES
RECIPE BY: MAUREEN ABOOD
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
- 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.
- 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.