Fresh tomato bruschetta with mint and labneh recipe
The extra virgin olive oil harmoniously blends the tomatoes’ freshness and the tangy taste of labneh. It’s ready in minutes and tastes wonderful - perfect for every occasion
We like to keep things simple, using farm-fresh ingredients for a wholesome flavour. So when we find a recipe that goes beautifully with olive oil - like this easy fresh tomato bruschetta with mint and labneh - we rave about it to help you get the most out of your bottle of extra virgin olive oil.
The fresh tomato bruschetta with mint and labneh recipe is the go-to recipe for every occasion, especially during the hot summer months. But it’s so easy to make and mouth-watering that there’s nothing stopping you from indulging in a bruschetta with labneh now and then - throughout the year.
Because there are only a handful of ingredients, the key to making this delicious fresh tomato bruschetta with mint and labneh is using organic products. Using the best quality products will really make the flavours pop.
Here’s is what you’ll need:
How to make fresh tomato bruschetta with mint and labneh – Easy recipe
First things first. What is labneh?
Basically, labneh is a thick, creamy yogurt cheese made out of strained full-fat yogurt (like Greek yogurt). Labneh is a staple in Middle Eastern cuisine, loved for its amazing taste.
Labneh has a texture similar to that of cream cheese but with a tangy edge, giving it its unique and creamy flavour.
The versatility of labneh, however, is perhaps what makes it so popular. You can use it as a dip for veggies and bread or use it as cream cheese.
In this recipe, it forms the base of our fresh tomato bruschetta. Plus, it goes beautifully with extra virgin olive oil.
Nutritious Fact: labneh is loaded with proteins and good bacteria to boost your immune system. It’s a light and healthier alternative to regular cheese.
You can buy it ready-made in your local supermarket, or you can make it at home. All you need is plain full-fat yogurt and salt. The best part of making labneh is that it’s incredibly easy to make. Here’s how:
Place cheesecloth or kitchen towel over a strainer.
Lightly season the full-fat plain yogurt and pour the yogurt into the towel, over the strainer.
Place it in the fridge and let it strain for 24-48h.
Note: 4 cups yogurt will yield 2 cups labneh
That’s all you need to do!
In virtually no time, you can make creamy labneh at home for a head-turning tomato bruschetta with olive oil that will leave people asking for more.
With that being said, let’s get into our easy fresh tomato bruschetta with mint and labneh recipe.
Step 1: Get the bread ready
Cut four slices of bread diagonally, around half-inch in thickness.
Now. Traditionally, bruschetta bread is grilled. It’s not as much as the grill marks that matter (which sure looks like some pro chef skill) but more about the charred taste.
If you can’t grill the bread, toast it.
What about the oven? Push comes to shove, preheat the oven to 350° and bake for 10-15 minutes, turning halfway through.
However you decide to grill the bread, you want it to be a dark-brown colour on both sides.
Step 2: optional but highly recommended for all the food lovers
As soon as you take the bread off the grill, rub the peeled clove of garlic onto one side of each piece of bread. The heat is an effective and easy way to make garlic bruschetta.
We let you decide how garlicky you want your fresh tomato bruschetta with mint and labneh to be. You don’t want it to be too overpowering, though. That’s why we recommend you use this method rather than using garlic paste or sliced garlic.
We prefer a more subtle taste of garlic – we’re fussy that way.
Step 3: Putting it all together
Just before serving, spread the labneh evenly on each piece of freshly toasted bread. Put as much labneh as if it were cream cheese.
Slice the tomatoes and place them on top of the labneh. You want to cover every corner of the bruschetta.
Strip off the mint leaves and chop finely, then sprinkle them on top of the tomatoes.
Add a pinch of salt.
Finally – our favourite part – garnish the bruschetta with a drizzle of extra virgin olive oil and serve immediately. Voilà! You got yourself a wonderful appetizer. It’s creamy, flavourful and light.
The dish is best served immediately because a) the bread will be warm and crispy and b) the tomatoes won’t get soggy! There’s nothing worse than soggy tomatoes to ruin your carefully assembled olive oil and garlic bruschetta.
Tip: if you like to keep things more casual, you can also serve the bread on a platter and the labneh and tomatoes on the side for people to top up for themselves as they eat.
Final Thoughts
This easy fresh tomato bruschetta with mint and labneh recipe is versatile and perfect for every occasion. It’s super simple and works wonders as an entrée, snack or light lunch. Plus, it puts the taste of olive oil front and centre. It simply wouldn’t taste as good without that drizzle of extra virgin olive oil. Give it a try!
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