Tomato Tartine with Labneh, Toasted Cumin, Lime, and Mint

Directions

• Place the minced garlic in a small bowl.
• In a small saucepan, add the cumin seeds and turn the heat to medium. Toast, shaking regularly, until the cumin seeds are intensely fragrant and lightly toasted, 1-2 minutes. Careful not to burn. Place the toasted seeds in the bowl with the garlic.
• Add 1 tbsp of olive oil to the saucepan and heat over medium until hot but not bubbling. Let cool 30 seconds, then pour over the garlic and cumin seeds. You want the oil to bubble slightly when it hits the garlic, but not burn.
• Slice the tomatoes into halves or quarters and add to a bowl. Add in the lime juice, lime zest, and the oil-garlic-cumin mixture. Add the paprika, chili flakes to taste, and a generous amount salt and freshly ground black pepper. Taste and adjust seasoning if needed– adding more lime, salt, or chili to taste.
• Finally, add the mint and toss to combine.
• Spread each slice of toast with labneh and top with some of the tomatoes. The tomatoes will get quite juicy sitting in the bowl, so use a slotted spoon to transfer just the tomatoes to the toast ( a little liquid is fine, but too much and things will get soggy fast).
• Top with extra crunchy sea salt and freshly ground pepper.