Creamy whipped labneh on crisp crostini with roasted tomatoes, pesto and basil.
Whipped Labneh Crostini
Crisp crostini topped with whipped labneh, jammy roasted tomatoes, pesto and fresh basil — an easy elegant appetizer.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 8
- Level
- Easy
These crostini have everything I love in an appetizer: something creamy, something crisp, something bright and a little bit of color. The labneh is cool and tangy, the tomatoes become sweet in the oven, and a little pesto ties everything together.
The recipe
Ingredients
For the Roasted Tomatoes
For the Crostini
Method
-
1
Heat the oven to 400°F.
-
2
Toss the cherry tomatoes with olive oil, garlic, salt and pepper. Roast for 20–25 minutes, until blistered and jammy.
-
3
Arrange the baguette slices on a baking sheet, brush lightly with olive oil and toast for 8–10 minutes until crisp and golden.
-
4
Stir or whisk the labneh until smooth and creamy.
-
5
Spread each crostini generously with labneh.
-
6
Top with a spoonful of roasted tomatoes and a small drizzle of pesto.
-
7
Finish with fresh basil and a pinch of flaky salt.
-
8
Serve while the crostini are still crisp.
Notes
If you cannot find labneh, use full-fat Greek yogurt that has been strained until very thick.
Questions & reviews
No comments yet. Made it? I’d love to hear how it turned out.
Leave a comment
Your email is never published. Comments appear after a quick review.