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Hurrying The Harvest - Sungold Fancy Toast

Patience has never been one of my virtues, I’m afraid. So even though I have a number of tomato plants in the garden, I can never seem to wait until harvest.

By far, my favorite tomato is the little yellow Sungold. And I grow them in my kitchen (along with basil and other herbs) all year long. And today, my Sungolds are ready for harvesting.

If you’ve never had them, it might not be too late to find a plant at Leon’s or Gateway Garden Center to put in your garden. They’re sweet and firm, with no real acidity. Simply blistering them with some garlic and olive oil makes them jammy and yummy in no time - perfect for this fancy toast.


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. kosher salt, plus flaked or Maldon salt to finish.

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

2 1”-thick slices sourdough bread

8 garlic cloves, finely chopped

1 lb. Sungolds (or cherry tomatoes if you can’t get them.

a couple fresh chives, snipped fine

Aged Balsamic**

*You can buy labneh already made, although not everywhere. I’ve posted the recipe here:

https://www.playingwithfoodblog.com/post/when-in-rome-or-media-labneh-the-desert-rose


METHOD

Stir labneh, lemon zest, lemon juice, and regular salt in a small bowl to combine.

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.

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.

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

**I’ve mentioned it before, but the Campari Balsamic Vinegar of Modena, Aged 15 Years, is the best. Admittedly, it’s between $6 and $8 an ounce, but worth every drop. Thick as Hershey’s syrup, it has no additives like cheaper balsamic “glazes” do. And you’ll only use a little.

Enjoy. Bring on the harvest.




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