Breakfast

Labneh & Charred Tomato Confit Tartine with Crispy Sage Oil & Pine Nut Dust

Name: Labneh & Charred Tomato Confit Tartine with Crispy Sage Oil & Pine Nut Dust
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 2 servings
Ingredients: 2 cups whole milk yogurt (Greek or labneh yogurt); 1 teaspoon kosher salt; ½ cup extra-virgin olive oil (divided); 8–10 fresh sage leaves; 1 whole dried red chili pepper (or ½ teaspoon red pepper flakes); 4 heirloom tomatoes, halved lengthwise; 2 garlic cloves, smashed; 1 tablespoon aged balsamic vinegar; 2 tablespoons pine nuts; ¼ teaspoon sumac; 2 thick slices sourdough bread; 1 tablespoon butter (for toasting bread); Fleur de sel, black pepper

Silky homemade labneh (strained Lebanese yogurt) dolloped onto toasted sourdough, crowned with glossy charred tomato confit, drizzled with sage oil infused with smoking heat, and finished with toasted pine nuts and a whisper of sumac. This is morning sophistication—every component deliberate, every layer earning its place.

972cal per serving 19gprotein 58gcarbs 76gfat 20min prep 55min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this