Ingredients
4 slices sourdough bread
2 cups labneh (strained yogurt)
1 lb cherry tomatoes, halved
1 tbsp olive oil for toasting bread
1 tsp olive oil for roasting tomatoes
1/4 cup finely chopped fresh mint
1 tbsp grated lemon zest
Salt and pepper to taste
Instructions
Preheat oven to 400°F (200°C)
Toast the bread slices on both sides in a skillet with 1 tbsp olive oil
Place cherry tomatoes on a baking sheet, drizzle with 1 tsp olive oil, season with salt and pepper, then roast for 20-25 minutes until charred
In a bowl, mix labneh with lemon zest and an additional pinch of salt
Arrange toasted bread on serving plates, top with labneh mixture, roasted tomatoes, and fresh mint
Season with pepper before serving
Notes
To avoid soggy toast, ensure bread is well-toasted before adding ingredients
Labneh can be store-bought or homemade by straining Greek yogurt for 48 hours
Leftovers refrigerate for up to 24 hours
For extra flavor, add a splash of lemon juice to the labneh mixture
Use whole-grain sourdough for additional fiber and nutrients
- Prep Time: 10
- Cook Time: 25
- Category: Mediterranean Mornings
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 toast
- Calories: 240
- Sugar: 3g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 0mg