Whipped Labneh Toast with Cucumber & Cherry Tomatoes

Ingredients

• 1 cup labneh (or thick yogurt, drained)
• 4 thick slices sourdough or 2 pita, split
• 1 cup Cucumber, sliced
• 1 cup Cherry Tomatoes, halved
• 3 tbsp good olive oil
• 1 tbsp za'atar
• Fresh mint leaves
• Flaky salt and aleppo pepper

Method

1. Whip the labneh with a spoon and a drizzle of olive oil until fluffy and spreadable — thirty seconds of effort, double the luxury.
2. Toast the bread until deeply golden with real crunch; soft toast can't carry this much topping.
3. Swoosh the labneh generously over each slice, edge to edge, with a well in the middle for oil to pool.
4. Pile on the Cucumber and Cherry Tomatoes, then rain down the za'atar, mint, flaky salt, and aleppo pepper.
5. Finish with a confident pour of olive oil — it should glisten. Eat immediately, over a plate; this is a two-hand situation.