sliced of your favorite focaccia, baguette or other bread
olive oil for drizzling on the bread
1 pint cherry tomatoes, cut in half
honey, for drizzling
olive oil, for drizzling
salt and pepper
pinch chili flake
2 tablespoons chopped garlic
4 tablespoon olive oil
1 cup Labneh or ricotta
zest from 1 lemon
slices of your favorite focaccia, baguette or other bread
picked mint leaves, torn into small pieces
picked basil leaves, torn into small pieces
sea salt, for serving, if desired
Preheat you oven to 400˚F.
Transfer the bread to a baking sheet lined with parchment paper. Drizzle with olive oil and bake for 5-6 minutes or until golden brown. Remove from the oven and set aside.
For the Tomatoes:
Transfer the tomatoes to the baking sheet used for the bread. Drizzle the tomatoes with honey and olive oil. Season with salt and pepper and a pinch of chili flake. Roast for 3-4 minutes and remove from the oven. Stir the lemon zest into the Labneh or ricotta.
For the Garlic:
Heat the 4 tablespoon of olive oil and the garlic in a small sauté pan over medium heat. Cook, swirling the pan to move the garlic, until the garlic turns golden brown. Once the garlic is golden brown, immediately transfer to a heat proof bowl to cool.
Spread a layer of Labneh/ricotta over the bread. Top with the roasted cherry tomatoes. Spoon a little of the crunch garlic and its oil over the tomatoes. Garnish with torn mint and basil leaves. Top with seas salt if desired.