Blistered Cherry Tomato Toast
Ingredients
- 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)
Directions
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.