Cherry tomatoes in the summer have a magical pull. One minute you’re strolling through the farmers market; the next you’re walking around balancing six precious pints of colorful little orbs. They are sweet, juicy flavor bombs that don't need a lot of work to stand out in a recipe. Simply blistering them in a pan with a little garlic and salt makes them jammy in no time. In just a few minutes they’re ready to be slathered over tangy yogurt or labneh, topped with fresh chives and oily anchovies for a punch of umami. Big toasts make great dinner, and we know it. —Rachel Gurjar
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What you’ll need
Small Bowl
$18 At Amazon
Microplane Grater
$17 At Amazon
Medium Skillet
$70 $50 At Amazon
Offset Spatula
$13 At Amazon
Silicone Spatula
$13 At Amazon
Recipe information
Yield
2 servings
Ingredients
Preparation
Step 1
Stir labneh, lemon zest, lemon juice, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a small bowl to combine.
Step 2
Heat 1 Tbsp. oil in a medium skillet over medium-high. Toast bread, turning halfway through and adding more oil if pan looks dry, until golden brown and crisp, about 2 minutes per side. Transfer to plates.
Step 3
Heat remaining 1 Tbsp. oil in same skillet. Cook garlic, stirring, until fragrant, about 30 seconds. Add tomatoes and cook, stirring occasionally, until blistered and starting to soften, about 3 minutes. Smash some tomatoes with spoon and continue to cook until they have released some of their juices and are beginning to collapse, about 2 minutes more. Season with kosher salt.
Step 4
Spread labneh mixture on toasts; spoon tomatoes over. Top with anchovies and chives, drizzle balsamic glaze over, and season with sea salt.
