A delightful toast featuring creamy labneh, homemade slow-cooked tomato and garlic confit, fresh basil, sea salt, and black pepper, served on sourdough. The labneh is described as light, airy, and tangy, inspired by Middle Eastern cuisine.
To make the tomato + garlic confit: Preheat your oven to 300°F (150°C). To an oven-safe dish, add cherry tomatoes and garlic cloves in a single layer. Submerge the tomatoes halfway with good quality olive oil. Cook in the preheated oven for 2 hours.
To assemble the toast: Toast a slice of sourdough bread. Spread a generous amount of plain labneh on the toasted sourdough. Top with the prepared tomato and garlic confit. Garnish with fresh basil, a sprinkle of sea salt, and black pepper.
