Tomato Labneh Toast
Tomato Labneh Toast with Za’atar
1 serving | 10 minutes
Tangy, rich labneh, juicy tomatoes, & aromatic herbs add a delightful burst of flavor to this Tomato Toast with Za’atar. Whether you're in need for a nutritious breakfast option or a savory snack, let this toast recipe fill you up!
Elevate your toast game with this vibrant tomato toast topped with creamy labneh and a sprinkle of za’atar. The tangy, rich labneh pairs perfectly with the juicy tomatoes, while the aromatic za’atar adds a delightful burst of earthy flavor. Whether you're in need for a nutritious breakfast option or a savory snack, this Tomato Toast with Labneh & Za’atar is the ultimate bite!
Toast is a way of life
If you haven’t figured it out by now, I’m a texture girl when it comes to food so listen, I just don’t trust people who don’t like toast. It’s the perfect crunchy vehicle for my favorite veggies and creamy cheese and it absolutely smacks on its own with a little butter. I love changing up my toppings based on the seasons but I always reach for local baked sesame wheat or sourdough loaves for my toast cravings. If you're local to SF, Josie Baker, Jane the Baker, Tartine, and Acme are my favorite bread bakers in town
Tips for the best toast
Y’all, let me change your toast game: toast your bread in a pan. I hate the way toasters suck all of the moisture out of bread and leave behind an explosion of crumbs. I want toast to be crunchy, not dry. Skip the toaster, heat up olive oil or butter in a skillet, and pan fry your bread slice until golden brown, flip, and cook until lightly browned on the other side.
I always let my toast cool propped up on the rim of the pan for a couple of minutes before topping it so that it can cool without getting soggy underneath and isn’t so hot that it melts the toppings.
Tomato Labneh Toast with Za’atar
1 serving | 10 minutes
Ingredients
1 small heirloom tomato
½ tbsp butter
1” slice of sourdough or sesame bread
2 tbsp labneh
½ tsp za’atar
flake salt
Instructions
Slice the tomato into ¼” pieces. I like to use 3-4 slices per toast and save any left over tomato for a salad later in the day or snack on it while the bread toasts. Lay the slices out on a paper towel lined plate. Sprinkle all over with flake salt. This pulls out the excess water in the tomato so it’s not slipping around later.
Slice your bread into a 1” thick piece.
Heat a skillet over medium heat, melt ½ tablespoon of butter and add in your bread slice. Cook until golden brown, flip and cook for an additional 2-3 minutes to get the bottom crisp. Allow your toast to cool for a few minutes propped up on the side of the skillet.
Once cooled, evenly spread the labneh on the buttery side of the toast. Layer the tomato slices on top and sprinkle ½ teaspoon of za’atar all over. Finish with a touch more flake salt.
