Things on Labneh, Part 2: Blistered Tomatoes Over Cool Labneh

Honey-charred tomatoes meet chilled yogurt in this effortless, high-contrast appetizer.

For part two of our ‘Things on Labneh’ series, we’re trading last week’s umami bomb for the addictive friction of heat and honey.

Let’s be honest: An out-of-season tomato often has the personality of a damp sponge. But before you relegate those lustreless supermarket specimens to the back of the crisper drawer, consider the transformative power of a hot skillet and a light honeyed glaze. This 20-minute miracle relies on high heat to coax sweetness from even the most stubborn fruit. Once charred and bursting, the tomatoes are swirled into a chilled bed of zesty labneh and showered with buttery pine nuts. It is a study in contrasts — hot and cold, sharp and creamy. While it may not replace the fleeting magic of a mid-August heirloom, the depth of flavour will certainly make you double-check your calendar. Keep plenty of pita or crusty bread nearby; you’ll want to mop up every last drop.

Yield: 2 servings
Total time: 20 minutes

Ingredients

• 340 grams (12 ounces) cherry or grape tomatoes
• 4 teaspoons neutral oil, such as grapeseed or avocado
• ½ teaspoon honey
• Fine sea salt and freshly ground black pepper
• 2 teaspoons The Spice Drawer’s Bruschetta In A Pinch Blend
• 1 to 1 ½ cups labneh or thick Greek yogurt
• 1 teaspoon lemon zest
• ¼ cup pine nuts, toasted (optional)
• 1 tablespoon fresh chives or parsley, finely chopped
• Warm pita or crusty bread, for serving 
  
  Preparation

1. Prepare the Base
   In a small bowl, combine the labneh and lemon zest. Stir until smooth. Using the back of a spoon, spread the mixture onto a shallow plate or bowl, creating a wide well in the centre. Refrigerate until ready to serve.
   
   
2. Sauté the Tomatoes
   In a medium oven-proof skillet, heat the oil over medium-high heat. Add the tomatoes, honey, and a generous pinch of salt. Cook, tossing occasionally, until the skins begin to brown and a few start to burst, about 5 to 7 minutes.
   
   
3. Char
   Under the Broiler Position an oven rack at the top and turn on the broiler. Transfer the skillet to the oven and broil for 2 to 3 minutes—watching closely—until the tomatoes are slumped and charred in spots.
   
   
4. Season
   Remove the skillet from the heat. Sprinkle the Bruschetta In A Pinch Blend over the tomatoes and stir gently to coat. The residual heat will bloom the spices without burning them. Taste and adjust with more salt or pepper.
   
   
5. Assemble and Serve
   Spoon the warm tomatoes and their oil into the centre of the chilled labneh. Garnish with toasted pine nuts and herbs. Serve immediately, ensuring every bite includes the contrast of hot tomatoes and cold yogurt.
   
   Tips
   
   To Toast Pine Nuts: Place nuts in a small, dry pan over medium heat for 3 to 5 minutes, shaking often until golden. They turn from toasted to burnt in seconds, so stay vigilant.
   The Labneh Shortcut: If you cannot find labneh, line a sieve with cheesecloth or a coffee filter over a bowl. Add 1 cup full-fat Greek yogurt and a pinch of salt; let drain in the fridge for 4 hours or overnight. Alternatively, a high-quality, thick Greek yogurt may be used straight from the container.