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Close-up of golden toasted bread topped with creamy labneh, honey roasted cherry tomatoes, freshly grated parmesan, and sprinkled with herbs and nigella seeds on a white plate

Labneh Toast with Honey Roasted Tomatoes, Parmesan, and Herbs

Creamy labneh spread over golden toasted bread, topped with sweet honey‑roasted cherry tomatoes, freshly grated parmesan, and a sprinkle of herbs and nigella seeds. This simple yet elegant dish is perfect as a make‑ahead breakfast, a gorgeous brunch option, or a flavorful appetizer that everyone will love.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 3 toasts
Course: Appetizer, lunch
Cuisine: Mediterranean
Ingredients Method

Ingredients
  

  • 2 cups cherry tomatoes
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • ½ teaspoon salt
  • Freshly ground black pepper
  • ½ teaspoon dried oregano
  • 3 thick slices of sourdough bread
  • 1 cup labneh
  • ¼ cup freshly grated parmesan cheese
  • A handful of fresh herbs basil, parsley, dill - your choice
  • 1 teaspoon nigella seeds
  • Extra honey for drizzling

Method
 

  1. Preheat your oven to 390°F (200°C).
  2. Toss the cherry tomatoes with olive oil, honey, salt, pepper, and oregano. Spread them out in a baking dish and roast for about 30 minutes, stirring once or twice, until they’re blistered, caramelized, and glistening with their own juices.
  3. Toast your bread until golden and crisp.
  4. Spread a generous layer of labneh on each slice, spoon over the roasted tomatoes, sprinkle with parmesan, scatter your chosen herbs, add a pinch of nigella seeds, and finish with a light drizzle of honey.
  5. Serve right away and enjoy every bite!

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