Za'atar Roasted Tomato Crostini with Labneh
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.
- Prep time
- 15 min
- Cook time
- 2 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 1
To roast the tomatoes, heat the oven 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.