Za’atar Roasted Tomato Crostini with Labeneh June 2, 2016 by Jill Foucre Leave a Comment Za’atar Roasted Tomato Crostini with Labeneh 2016-06-02 15:06:44 Print Za’atar Roasted Tomatoes 1 pint cherry or grape tomatoes 2 T. extra virgin olive oil freshly ground black pepper, to taste (about 5 grinds) ½ t. kosher salt 2-3 T. za’atar, to taste Za’atar Roasted Tomato Crostini with Labeneh 1 long, narrow baguette ¼ cup extra virgin olive oil 2 T. za’atar 1 t. kosher salt few grinds of black pepper 1 cup labeneh, or substitute Greek yogurt 1 recipe Za’atar Roasted Tomatoes, recipe above Za’atar Roasted Tomatoes Line a heavy sheet pan with parchment paper. Slice the tomatoes in half. In a medium bowl, combine tomatoes with olive oil, salt, and pepper and stir until they are well-coated. Place the tomatoes on the sheet pan, cut-side up, and top each with a pinch of za’atar. Roast the tomatoes in a 275 degree oven for about 2-3 hours, depending on the size of the tomatoes. The tomatoes are done when they are meltingly soft and slightly shriveled. They can be used warm or cooled to room temperature. To Make & Assemble Crostini Heat oven to 350 degrees. Thinly slice the baguette into ½” slices. Brush both sides of the bread slices with olive oil, and season them lightly with za’atar, salt and pepper. Arrange the slices on a sheet pan and bake for about 10 min, turning them over when the tops are light golden brown. Bake until both sides are golden brown. Place a dollop of well-stirred labeneh (or greek yogurt) on each crostini. Top the labeneh with 2- roasted tomato halves, then dust everything with more of the za’atar. Serve immediately! By Maureen Abood Adapted from Rose Water & Orange Blossoms Adapted from Rose Water & Orange Blossoms Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/