Ingredients: |
Ingredients: CROSTINI:
1 long, narrow baguette
1⁄4 cup / 60 mL extra-virgin olive oil
2 tablespoons za’atar
1 teaspoon kosher salt
Few grinds of black pepper
1 cup / 230 g labneh, or substitute Greek yogurt
1 recipe Za’atar Roasted Tomatoes (see below)
ROASTED TOMATOES:
1 pint / 300 g cherry or grape tomatoes
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
Freshly ground black pepper, to taste (about 5 grinds)
2 to 3 tablespoons za’atar, to taste
|
Directions: |
Directions:CROSTINI:
To make the crostini, heat the oven to 350˚F / 175˚C. Thinly slice the baguette into 1⁄2-inch / 1.5 cm slices. Brush both sides of the bread slices with olive oil, and season them lightly with za’atar, salt, and pepper.
Arrange the slices on a sheet pan and bake for about 10 minutes, turning them over when the tops are light golden brown and continuing to bake until the reverse sides are also golden. Place a dollop of well-stirred labneh on each crostini. Top the labneh with two or three roasted tomato halves, then dust everything with more of the za’atar. Serve them immediately.
ROASTED TOMATOES:
Line a heavy sheet pan with parchment paper. Slice the tomatoes in half. In a medium bowl, combine the tomatoes with the olive oil, salt, and pepper, and stir until they are well-coated.
Place the tomatoes on the sheet pan cut-side up, and top each with a pinch of za’atar. Arrange a rack in the center of the oven.
Turn the oven on to 275˚F/135˚C (no need to preheat when roasting like this), and roast the tomatoes for about 2 to 3 hours, depending on the size of the tomatoes.
The tomatoes are done when they are meltingly soft and slightly shriveled. They can be used warm or cooled to room temperature. |
This recipe for Za'atar Roasted Tomato Crostini with Labneh is from