Recipes: Heirloom Tomato Toast with Labneh and Lebanese Za'atar
More late night fun with some super ripe Heirloom Tomatoes and Za'atar!
It was late night and again, I was hungry. I still had some leftover Heirloom Tomatoes from a previous shoot I did and decided to make a simple and delicious tomato toast for my wife and I to enjoy.
While I love a good sandwich, I find that an open face toast situation can be just as, if not more satisfying. For me, it’s all about the layering of ingredients to get a nice depth of flavor and texture.
For the Bread, I’m using my favorite, a simple and classic style pullman loaf or Italian Pan Carrè, which is essentially just a fluffy white box loaf. It’s soft and bouncy and has a nice and flavorful crust to it that isn’t overly hard. It works great for sancwiches and toast alike!
Here, we’re using a healthy spread of Labneh on our toast to help add a tangy and creamy element to help tie everything together. Labneh is great and is essentially just a strained yogurt. If you can’t find Labneh you can substitute it with a greek yogurt or another strained yogurt.
Make sure to season each of your tomatoes with a bit of salt as you stack them up. For this one, we’re garnishing with some high quality olive oil and some Lebanese Za’atar that I got from my friends over at Edy’s Grocer. Add a squirt of lemon juice for some extra tang and garnish with some coarse sea salt.
Another wonderful example of simple and delicious, this is all about celebrating those late summer tomatoes as we inch out way towards the Fall. I hope you enjoy!
Cheers,
Joey
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Full Recipe Below
Ingredients:
2 slices of your favorite bread, lightly toasted
4 or 5 thin slices of Heirloom tomatoes
3 tbsp labneh (a strained greek yogurt will also work)
a drizzle of extra virgin olive oil
a sprinkle of Lebanese Za’atar (can sub for another type of Za’atar)
a squirt of lemon juice (optional)
salt to taste
Steps:
• To assemble, spread labneh evenly across the top side of both of your toast slices. Layer your tomato slices on top of the Labneh on each slice of toast, salting each piece of tomato as you go. Top each pile of tomatoes with a drizzle of olive oil and a healthy sprinkle of Za’atar. Finish with squirt of lemon juice for extra tang if you like and a sprinkle of coarse sea salt.
