Za'atar Labneh with Cherry Tomato and Garlic Confit Crostini's
The perfect French and Mediterranean mash up on a toasty crostini for your summer parties.
Ingredients
Za'atar Labneh
- 1/2 cup yogurt
- 1 tsp za'atar
- 1/2 tsp salt
- drizzle of olive oil
Cherry Tomato and Garlic Confit
- 1 cup cherry tomatoes
- 8 cloves of garlic
- 3 fresh springs of thyme
- olive oil
Crostini's
- 1 french baguette
- olive oil
Instructions
- Start prepping for this dish a day in advance. In a colander lined with cheese cloth add the yogurt. Place a bowl or tray under the colander and a plate to cover the top. Pop it into the fridge for 18-24 hours.
- About 45 minutes before you are ready to eat preheat the oven to 350 degrees. In a baking dish lay in the fresh sprigs of thyme and pack it tight with cherry tomatoes. In between the tomatoes squeeze in peeled garlic cloves. Drizzle over a good amount of olive oil to cover everything. Sprinkle on some salt and pop it into the oven for 30 minutes.
- To make the crositin's cut the french baguette into 1 inch thick slices. Brush them lightly with olive oil and pop them into the oven during the last 5-10 minutes to crisp up.
- Create the Labneh dip. Add the labneh to a bowl, drizzle over some olive oil and sprinkle on salt to taste. Lastly finish it off by sprinkling the za'atar.
- Serve immediately! The perfect bite is built by slathering on a nice spoonful of labneh, and smooshing a piece of garlic and tomato on top.