Labneh Crostini with Roasted Tomatoes and Zahtar
Using Alexandra’s Zahtar
Loaf of good quality bread 4 large heirloom tomatoes, sliced 1/4 cup olive oil 1 Tbsp Alexandra’s Zahtar Spice 1/2 cup labneh 1/2 tsp salt 1/2 tsp black pepper Chopped Parsley
Preheat the oven to 230 degrees C and cover an oven tray with baking paper.
Mix Alexandra’s Zahtar with 1 Tbsp of the olive oil to form a paste. In a bowl, toss sliced tomatoes with the Zahtar paste and 1 tablespoon of the olive oil.
Season with salt and pepper and arrange on the oven tray.
Roast in the oven for 20 – 25 minutes, until tomatoes begin to caramelize. Set aside.
Reduce the oven to 180 degrees C. Prepare another oven tray lined with baking paper.
Brush both sides of the sliced bread with the rest of the olive oil. Place on the tray and bake for 10 minutes, flipping halfway, until edges are golden.
Smear a dollop of labneh on each crostini and top with tomato slices. Drizzle with more Zahtar paste and top with parsley.
Photography and styling by Emma Boyd
Recipe inspired by madeline marie