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.
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.
Video
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