Za'atar Labneh Toast with Pickled Onions and Olive Oil
Thick, tangy labneh spread generously over crispy sourdough toast, finished with a shower of earthy za'atar, fruity olive oil, and bright quick-pickled red onions. Every bite delivers a symphony of creamy, crunchy, herby, and tangy that captures the essence of a Levantine morning table. It takes minutes to assemble but tastes like you spent the morning in a Beirut bakery.
Ingredients
- 1 cup labneh (strained yogurt cheese)
- 4 thick slices sourdough bread
- 3 tablespoons high-quality extra-virgin olive oil
- 2 tablespoons za'atar spice blend
+ 9 more ingredients
Instructions
Quick-pickle the onions: combine the sliced red onion, red wine vinegar, sugar, and a pinch of salt in a small bowl. Toss and set aside for at least 10 minutes while you prepare everything else.
Toast the sourdough slices until deeply golden and crunchy on the outside but still slightly soft within.
Spread a generous quarter-cup of labneh onto each toast, using the back of a spoon to create a thick, swooshed layer with a slight well in the center.
Drain the pickled onions and scatter them over the labneh along with the cherry tomato halves and cucumber slices.
Sprinkle za'atar generously over each toast, followed by the toasted pine nuts.
Drizzle each toast with olive oil, letting it pool in the well of the labneh.
Finish with a pinch of sumac, flaky sea salt, and fresh mint leaves. Serve immediately.
Nutrition Estimate
Per serving • Estimated by Blinner AI