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Photograph by Emma Fishman, food styling by Judy Kim.

Cherry tomatoes in the summer have a magical pull. One minute you’re strolling through the farmers market; the next you’re walking around balancing six precious pints of colorful little orbs. They are sweet, juicy flavor bombs that don't need a lot of work to stand out in a recipe. Simply blistering them in a pan with a little garlic and salt makes them jammy in no time. In just a few minutes they’re ready to be slathered over tangy yogurt or labneh, topped with fresh chives and oily anchovies for a punch of umami. Big toasts make great dinner, and we know it. —Rachel Gurjar

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What you’ll need

  • Small Bowl

    $13 At Amazon
  • Microplane Grater

    $16 At Amazon
  • Medium Skillet

    $50 At Amazon
  • Offset Spatula

    $12 At Amazon
  • Silicone Spatula

    $13 At BA Market

Ingredients

2 servings

¾

cup labneh (Lebanese strained yogurt) or plain whole-milk Greek yogurt

½

tsp. finely grated lemon zest

1

tsp. fresh lemon juice

½

tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more

2

Tbsp. (or more) extra-virgin olive oil, divided

2

1"-thick slices sourdough bread

4

garlic cloves, finely chopped

1

lb. cherry tomatoes

Oil-packed anchovy fillets, chopped chives, and balsamic glaze (for serving)

Flaky sea salt

Preparation

Step 1

Stir labneh, lemon zest, lemon juice, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a small bowl to combine.

Step 2

Heat 1 Tbsp. oil in a medium skillet over medium-high. Toast bread, turning halfway through and adding more oil if pan looks dry, until golden brown and crisp, about 2 minutes per side. Transfer to plates.

Step 3

Heat remaining 1 Tbsp. oil in same skillet. Cook garlic, stirring, until fragrant, about 30 seconds. Add tomatoes and cook, stirring occasionally, until blistered and starting to soften, about 3 minutes. Smash some tomatoes with spoon and continue to cook until they have released some of their juices and are beginning to collapse, about 2 minutes more. Season with kosher salt.

Step 4

Spread labneh mixture on toasts; spoon tomatoes over. Top with anchovies and chives, drizzle balsamic glaze over, and season with sea salt.

How would you rate Blistered Cherry Tomato Toast?

Leave a Review

Tell us what you think
  • Pretty to look at... but the sour note from the labneh (made even more sour by the addition of lemon) is overpowering. Ricotta would be the way to go.

    • MKNYC

    • New York

    • 6/20/2022

  • Very good recipe! My only complaint is that you didn't acknowledge that it was inspired by Yotam Ottolengi's recipe for "Hot, charred cherry tomatoes with cold yogurt."

    • Sandy

    • San Diego, Ca.

    • 6/12/2022

  • This is my new favorite recipe. Since making it, I crave it all the time. Everything works together beautifully and is the perfect balance of creamy, salty, sweet, and acidic. I used fresh ricotta instead of labneh and doubled up on the anchovies, but otherwise, followed the recipe to fidelity. I can't wait to eat this all summer, and also riff on the recipe with different veg/dairy/tinned fish combos. It would also make a great sandwich, especially if you used something sturdier than labheh. Highly recommend!

    • Sasha

    • Jersey City, NJ

    • 6/12/2022

  • This was so delicious! Didn’t use the anchovy bc hubs and I weren’t feeling it that night. Used Greek yogurt. Bread of choice was homemade focaccia. So quick and easy! Definitely making again! Wish I could post a pic. So pretty and delish!

    • Kerri Sander

    • Virginia

    • 6/6/2022

  • This recipe would easily serve 4. Made 1/4 for breakfast with nonfat Greek yogurt, toast from toaster. Only used one kind of salt (recipe calls for 3!). Satisfying even with preseason grape tomatoes from the supermarket.

    • Anonymous

    • Portland, Maine

    • 6/2/2022