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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Stir labneh, lemon zest, lemon juice, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a small bowl to combine.
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.
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.
Spread labneh mixture on toasts; spoon tomatoes over. Top with anchovies and chives, drizzle balsamic glaze over, and season with sea salt.
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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.
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."
San Diego, Ca.
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!
Jersey City, NJ
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!
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.