Heirloom Tomato Bruschetta with Labneh
This heirloom tomato bruschetta has a bit of a Middle Eastern twist. Colorful heirloom tomatoes are tossed with balsamic, Aleppo pepper and fresh mint and generously topped onto crostini that is spread with creamy labneh cheese.
Servings: 8 crostini
Calories: 144kcal
Cost: $10
Equipment
Ingredients
- 3 medium sized heirloom tomatoes cut into ¼ inch pieces
- 2 garlic cloves grated
- ¼ cup fresh mint leaves chopped finely + more for garnish
- 2 tablespoons olive oil + more for garnish
- 1 tablespoon balsamic vinegar
- ½ teaspoon Kosher salt
- ½ teaspoon Aleppo pepper + more for garnish
- 8 ounce labneh cheese
- 8 crostini
Instructions
- In a bowl, combine the chopped tomatoes, grated garlic, mint, olive oil, vinegar and spices and toss well to combine.
- Spread about 1-2 tablespoons of labneh onto each baguette slice.
- Top each crostini with a heaping tablespoon of bruschetta.
- Garnish bruschetta with an extra drizzle of olive oil, fresh mint leaves and Aleppo pepper.
Notes
Tomato mixture can be made up to a day in advance. If making ahead, do not salt tomatoes until before serving.
For best tasting tomatoes, store fresh tomatoes on the counter at room temperature.
A good substitute for labneh cheese is thick full-fat greek yogurt.
Nutrition
Calories: 144kcal | Carbohydrates: 19g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Cholesterol: 1mg | Sodium: 359mg | Potassium: 205mg | Fiber: 1g | Sugar: 4g | Vitamin A: 482IU | Vitamin C: 7mg | Calcium: 76mg | Iron: 1mg