Roasted Tomato and Labneh Toast with Garlic & Oregano
If you’re looking for an easy yet flavor-packed toast that works as a light lunch, weekend brunch, or a savory snack, this Roasted Tomato and Labneh Toast checks all the boxes. It’s warm, creamy, herby, and slightly spicy—thanks to the garlic, oregano, and a pinch of red pepper flakes. It’s also a great way to use up those extra cherry or grape tomatoes sitting in your kitchen. Roasting them brings out their natural sweetness and concentrates their flavor into something deeply satisfying.
Why You’ll Love This Recipe
- Big Flavor: roasting tomatoes with garlic, oregano, and olive oil brings major depth.
- Versatile: use labneh, cream cheese, cottage cheese, or burrata – whatever you’ve got.
- Meal-Prep Friendly: roast a batch of tomatoes and keep them in the fridge to top toast, pasta, or salads throughout the week.
Ingredient Breakdown
Here’s what you’ll need to make enough topping for 4 pieces of toast:
- Cherry or Small Tomatoes: about 2 cups. If your tomatoes are larger, cut them in half for more even roasting.
- Garlic: Thinly sliced – don’t skip it; it infuses the oil beautifully.
- Red Pepper Flakes: adds gentle heat without overpowering.
- Fresh Oregano: if you have it, use it. If not, substitute with1 tsp of dried oregano.
- Olive Oil: go for a good-quality extra virgin olive oil.
- Salt: to balance and enhance all the flavors.
How to Make Roasted Tomato Toast with Labneh
1. Prep the Tomatoes
Preheat your oven to 390°F (200°C). In a bowl, combine the halved tomatoes, sliced garlic, red pepper flakes, salt to taste, 3 tablespoons of olive oil, and half of the oregano leaves (or all if using dried).
2. Roast
Spread the mixture onto a baking sheet or oven-safe dish. Roast for about 50 minutes, or until the tomatoes have softened and begun to caramelize. The garlic should be golden, not burnt.
3. Finish with Herbs
While the tomatoes are still hot, toss in the remaining fresh oregano leaves. The residual heat will slightly wilt them and bring out their aroma.
4. Assemble the Toast
Toast your bread slices until golden and crisp. Spread a generous layer of labneh, or use alternatives like cream cheese, burrata, or cottage cheese. Top with the warm roasted tomato mixture and drizzle with the flavorful juices left from roasting.
Tips & Variations
- Make Ahead: the tomatoes can be made up to 3 days in advance and stored in an airtight container in the fridge.
- Toast Type: use sourdough, whole grain, or even a crusty baguette.
- Add-ons: a soft-boiled or poached egg on top turns this into a hearty breakfast.
Roasted Tomato Toast with Labneh & Oregano
Ingredients
- 2 cups cherry or small tomatoes halved if large
- 3 garlic cloves thinly sliced
- ½ tsp red pepper flakes
- 1 cup fresh oregano leaves divided (or 1 tsp dried oregano)
- 3 tbsp olive oil
- Salt to taste
- 4 slices of bread toasted
- Labneh or cream cheese, burrata, or cottage cheese for spreading
Instructions
- Preheat oven to 390°F (200°C).
- In a bowl, mix tomatoes, garlic, red pepper flakes, olive oil, salt, and half of the oregano leaves.
- Roast the tomato mixture on a sheet pan or baking dish for 50 minutes, until tomatoes are soft and edges are slightly caramelized.
- Immediately mix in the remaining fresh oregano while the tomatoes are hot.
- Toast your bread slices.
- Spread with labneh (or cheese of choice), top with roasted tomatoes and a spoonful of the pan juices.
- Serve warm.
