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

I love a quick and easy work from home lunch, and a tomato tartine is a perfect end of summer treat. Here, we top thick slices of country bread with a generous slathering of creamy labneh and tomatoes seasoned with toasted cumin, lime, and mint.

Tomato Tartine: French Fancy Toast

At its core, a tartine is an open faced sandwich. The qualifications are quite simple: take a slice of delicious bread and top it with a sweet or savory spread of your choice.

Always Toast your Cumin!

Toasting cumin seeds prior to use brings out their nutty and earthy aroma. Because we are just barely seasoning our tomatoes here, it’s imperative to intensify the flavors as much as possible. Good thing toasting cumin is incredibly easy! Simply heat in a small pan, shaking regularly, for about 1-2 minutes.

toasting cumin

 


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

Recipe by Molly MossCourse: LunchDifficulty: Easy
Servings

4

toasts
Total time

20

minutes

I love a quick and easy work from home lunch, and a tomato tartine is a perfect end of summer treat. Here, we top thick slices of country bread with a generous slathering of creamy labneh and tomatoes seasoned with toasted cumin, lime, and mint.

Ingredients

  • 1 small clove garlic, minced

  • ½ tbsp cumin seeds

  • 1 tbsp olive oil

  • 12 oz summer cherry tomatoes

  • Zest of 1 lime

  • Juice of 1-1.5 limes

  • Pinch of smoked paprika

  • Chili flakes to taste, optional

  • 1 handful fresh mint leaves, thinly sliced

  • 4 thick slices of rustic bread, lightly toasted

  • Labneh, full fat yogurt, or creme fraiche

  • Salt and pepper to taste

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. toasting cumin
  • 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. tomato tartine
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