Chilli Oil Tomatoes on Labneh Toast
★★★★★ Rating

Chilli Oil Tomatoes on Labneh Toast

Jammy roasted tomatoes tossed in chilli oil piled onto creamy labneh and toast. Ridiculously good for something this simple.

Dominique Woolf Dominique Woolf
FEEDS:
1-2
TAKES:
25 mins

INGREDIENTS

  • 200g cherry tomatoes
  • 1-2 tbsp olive oil
  • Pinch of salt
  • 1–2 tsp Woolf’s Kitchen Sticky Chilli Oil or Chilli Crunch
  • 4 tbsp labneh (or thick Greek yoghurt), I used Yamas
  • 2 slices sourdough, toasted
  • 1 garlic clove

SHOP THE RECIPE

STICKY CHILLI OIL
STICKY CHILLI OIL
£5.49
CHILLI CRUNCH
CHILLI CRUNCH
£5.49

DIRECTIONS

  1. Toss tomatoes with olive oil and salt.
  2. Airfry at 190°C for 8–10 minutes, or oven roast at 200°C (fan 180°C) for 15–20 mins until soft and slightly blistered. Shake halfway.
  3. While still hot, stir through Sticky Chilli Oil or Chilli Crunch
  4. Toast your bread, then rub the garlic clove all over.
  5. Spread labneh over the toast, then spoon the tomatoes on top.
  6. Drizzle over more chilli oil and devour.
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