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–+ servings
Two toasts on a white plate. Toasts are topped with labneh and roasted tomatoes

Roasted Tomato Toast with Labneh & Oregano

This roasted tomato toast with labneh is a great way to lean into seasonal ingredients with minimal effort. It’s comforting, herby, and beautifully layered in flavor. Perfect on its own or paired with a green salad or soup.
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Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings: 4 toasts
Ingredients Method Video

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

Method
 

  1. Preheat oven to 390°F (200°C).
  2. In a bowl, mix tomatoes, garlic, red pepper flakes, olive oil, salt, and half of the oregano leaves.
  3. Roast the tomato mixture on a sheet pan or baking dish for 50 minutes, until tomatoes are soft and edges are slightly caramelized.
  4. Immediately mix in the remaining fresh oregano while the tomatoes are hot.
  5. Toast your bread slices.
  6. Spread with labneh (or cheese of choice), top with roasted tomatoes and a spoonful of the pan juices.
  7. Serve warm.

Video

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