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Recipes
June 2022

Blistered Cherry Tomato Toast

By Rachel Gurjar

4.7

(25)

tomato toast on beige plate on a light turquoise background with drinks and a knife
Photograph by Emma Fishman, food styling by Judy Kim.

Cherry tomatoes in the summer have a magical pull. One minute you’re strolling through the farmers market; the next you’re walking around balancing six precious pints of colorful little orbs. They are sweet, juicy flavor bombs that don't need a lot of work to stand out in a recipe. Simply blistering them in a pan with a little garlic and salt makes them jammy in no time. In just a few minutes they’re ready to be slathered over tangy yogurt or labneh, topped with fresh chives and oily anchovies for a punch of umami. Big toasts make great dinner, and we know it. —Rachel Gurjar

What you’ll need

Recipe information

  • Yield

    2 servings

Ingredients

¾

cup labneh (Lebanese strained yogurt) or plain whole-milk Greek yogurt

½

tsp. finely grated lemon zest

1

tsp. fresh lemon juice

½

tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more

2

Tbsp. (or more) extra-virgin olive oil, divided

2

1"-thick slices sourdough bread

4

garlic cloves, finely chopped

1

lb. cherry tomatoes

Oil-packed anchovy fillets, chopped chives, and balsamic glaze (for serving)

Flaky sea salt

Need to make a substitution?

Preparation

  1. Step 1

    Stir labneh, lemon zest, lemon juice, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a small bowl to combine.

    Step 2

    Heat 1 Tbsp. oil in a medium skillet over medium-high. Toast bread, turning halfway through and adding more oil if pan looks dry, until golden brown and crisp, about 2 minutes per side. Transfer to plates.

    Step 3

    Heat remaining 1 Tbsp. oil in same skillet. Cook garlic, stirring, until fragrant, about 30 seconds. Add tomatoes and cook, stirring occasionally, until blistered and starting to soften, about 3 minutes. Smash some tomatoes with spoon and continue to cook until they have released some of their juices and are beginning to collapse, about 2 minutes more. Season with kosher salt.

    Step 4

    Spread labneh mixture on toasts; spoon tomatoes over. Top with anchovies and chives, drizzle balsamic glaze over, and season with sea salt.

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