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Pan Roasted Saffron Tomato Crostini with Labneh

May 25, 2015

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Sweet, saffron and butter flavored tomatoes top tangy labneh in this Pan Roasted Saffron Tomato Crostini with Labneh. Creamy, salty, sweet, crunchy, and delicious, it’s a simple yet elegant appetizer.

 

It’s SRC REVEAL DAY for group D. I love love LOVE SRC!

 

 

For those that don’t know, SRC (Secret Recipe Club) is a group of extremely talented bloggers, chefs, and food-thousiasts like myself. Once a month, we sign up to participate and once a month we’re assigned a fellow blogger in our group. Once we have found and created or re-created a recipe on the blog we are assigned, we create a post telling everyone about our assigned blogger, their blog, and the chosen recipe on our specified group reveal date. I’m not explaining it all that well. So, you’d better head on over to their website and read about it yourself. It’s awesome and I’ve found some really wonderful blogs to follow and be inspired by.

 

Like this one!

Sweet, saffron and butter flavored tomatoes top tangy labneh in this Pan Roasted Saffron Tomato Crostini with Labneh.

 

Actually, it’s sort of two. But I’ll get to that in a minute.

 

This month, I was assigned Couscous & Consciousness. Sue’s blog is over flowing with delicious recipes. The ingredients, while not uncommon, are usually not found on most blogs I read. I was thrilled to scroll through her recipes to get inspired.

 

Sweet, saffron and butter flavored tomatoes top tangy labneh in this Pan Roasted Saffron Tomato Crostini with Labneh.

 

I loved scrolling through her recipes because she has some that are quick to make. Since she sometimes teaches in the evenings, she has to whip up dinner on the quick. That’s been our life lately, late getting home = fast dinners.

 

Sweet, saffron and butter flavored tomatoes top tangy labneh in this Pan Roasted Saffron Tomato Crostini with Labneh.

 

So, now, back to the two recipes. I spent at least two weeks trying to pick just one recipe to cook up. And, well, I couldn’t. I latched on to this recipe for Saffron Roasted Tomatoes with Labneh. It looked fabulous and the flavors were so intriguing me. But, I couldn’t find labneh. So, I just had to make some of that, too. Honestly, you can’t have one without the other!

 

Sweet, saffron and butter flavored tomatoes top tangy labneh in this Pan Roasted Saffron Tomato Crostini with Labneh.

 

I had been reading about this new, hot, delicious food trend; at least in the blogosphere. It sounded creamy and delicious and I just HAD to make some. And boy, am I glad I did!! This stuff is AMAZING! It’s like goat cheese only tangier and made with ingredients you can get at any grocery store. Its Greek yogurt and salt. Voila. How hard is that?

 

Sweet, saffron and butter flavored tomatoes top tangy labneh in this Pan Roasted Saffron Tomato Crostini with Labneh.

 

But something that tangy needs something sweet to counter it. Enter the delicious tomatoes. Now, Sue roasts them in the oven with some harissa and saffron. I had another idea for saffron roasted tomatoes. I wanted to pan roast them. I wanted to pan roast them with some butter and some saffron. I was thoroughly intrigued by those two flavors paired with some browned butter. And I will admit that I almost licked the pan.

 

ALMOST!

 

Sweet, saffron and butter flavored tomatoes top tangy labneh in this Pan Roasted Saffron Tomato Crostini with Labneh.

 

The butter is cooked until it just starts to brown. Then you add the saffron and allow it to flavor the butter a few minutes before putting in the tomatoes. The tomatoes are cooked until they’re start to break down, but only just. When that happens, remove the pan from the heat, toast up your bread, and sit down to enjoy some amazing tomato and labneh flavors!

 

Sweet, saffron and butter flavored tomatoes top tangy labneh in this Pan Roasted Saffron Tomato Crostini with Labneh.

 

I mean, just look at that bite! Some labneh, some tomatoes, some fabulous saffron browned butter. With flavors like this, how can anyone resist not reading Sue’s blog, Couscous & Counsciousness.

 
Follow Sue on Pinterest, Twitter, Google +, and Facebook to keep up with all her delicious recipes.
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Pan Roasted Saffron Tomato Crostini with Labneh

Pan Roasted Saffron Tomato Crostini with Labneh

Prep Time: 1 day
Cook Time: 20 minutes
Total Time: 1 day 20 minutes

Sweet, saffron and butter flavored tomatoes top tangy labneh in this Pan Roasted Saffron Tomato Crostini with Labneh. Creamy, salty, sweet, crunchy, and delicious, it’s a simple yet elegrant appetizer.

Ingredients

For the labneh:

  • 2 cups nonfat Greek yogurt
  • 1/2 teaspoon salt

For the pan roasted saffron tomatoes:

  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 2 cups cherry or grape tomatoes
  • pinch saffron
  • salt and pepper to taste
  • 15 to 20 slices of crostini bread

Instructions

For the labneh:

  1. The day before, line a a sieve with a double layer of cheesecloth or paper towels. Set the sieve over a bowl and set aside.
  2. In a small bowl mix the yogurt and the salt together until thoroughly combined.
  3. Pour the yogurt into the strainer and bring up the edges of the cloth. Pull the corners of the cloth up around the yogurt, making sure it's nice and tight. Tie the edges together into a bundle with kitchen twine. Place the strainer and bowl in the refrigerator and allow to strain 24 to 48 hours or until yur desired consistency is reached.

For the tomatoes:

  1. Heat a large skillet over medium-high heat. Swirl the oil into the pan before adding the garlic. Cook the garlic 2 to 3 minutes or until fragrant. Stir in the saffron and cook a minute or two before adding the tomatoes. Reduce the heat to simmer and cook 10 to 15 minutes or until the tomatoes have burst and release their juices.
  2. Spread some labneh on a piece of bread and top with tomatoes before serving.
© Chris Campbell
Cuisine: Middle Eastern / Category: Appetizers & Snacks
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18 Comments
Filed Under: #BloggingEvents, Appetizers & SnacksTagged: Appetizer, dairy, easy, Indian/Middle Eastern, vegetables

Comments

  1. Patty from Chili Pepper Madness says

    June 12, 2015 at 12:48 pm

    This looks delicious. I love the inclusion of saffron. It is such a unique ingredient and essential to our favorite paella. I’ll bet it would really bring this dish to life.

    Reply
    • Christie Campbell says

      June 15, 2015 at 1:53 pm

      Thank you, Patty!! I love using saffron in many different ways. I baked it into some beingnets one year and it was amazing!

      Reply
  2. lk529 says

    June 3, 2015 at 11:17 pm

    What a simply beautiful appetizer. I’d definitely give that a try!

    Reply
    • Christie Campbell says

      June 21, 2015 at 2:07 pm

      Thank you! It truly was delicious and I almost licked the pan.

      Reply
  3. Christine says

    June 3, 2015 at 9:31 am

    Mmm, I love making labneh since it’s one of the only cheeses we can get without taking a 40 minute bus ride (I’m usually not quite so patient). And tomatoes on bread…it’s literally something I crave. In college, I used to come home and make cheese with tomato sauce and rye. Saffron is a nice addition!

    Reply
    • Christie Campbell says

      June 21, 2015 at 2:11 pm

      I used to love tomato sandwiches for lunch. No longer. But this appetizer was amazingly delicious.

      Reply
  4. nicole @ i am a honey bee says

    May 29, 2015 at 9:16 pm

    ooo that tomato looks heavenly.
    Love this pick this month!!

    Reply
    • Christie Campbell says

      May 30, 2015 at 4:22 pm

      They truly were, thank you. I never thought of tomatoes and saffron. I’m so glad I was assigned Couscous & Consciousness.

      Reply
  5. Lynsey @ Lynsey Lou's says

    May 28, 2015 at 4:19 pm

    Yum! This sounds fabulous! Happy (late) reveal day!

    Reply
    • Christie Campbell says

      May 29, 2015 at 6:32 pm

      Thank you, Lynsey! It is pretty darn tasty, if I do say so.

      Reply
  6. emmajeanne16 says

    May 27, 2015 at 2:09 pm

    I am drooling over these little toasts. They look so good. Great pick!

    Reply
    • Christie Campbell says

      May 29, 2015 at 6:34 pm

      Thank you. I couldn’t stop eating them. You have been warned. They’re addictive.

      Reply
  7. Traci says

    May 26, 2015 at 3:51 am

    YUM! Crostini!! This turned out so pretty! Great SRC pick and hope you had a great Memorial Day.

    Reply
  8. Wendy, A Day in the Life on the Farm says

    May 25, 2015 at 10:50 pm

    Hold on one second. Okay, I’m back….I had to clean the drool from my keyboard. This is my idea of a perfect first course!

    Reply
    • Christie Campbell says

      June 1, 2015 at 8:51 am

      You’re too funny, Wendy!! I honesty DID have a hard time NOT eating it all. And I may or may not have licked the pan… *wink*

      Reply
  9. Karen @ Karen's Kitchen Stories says

    May 25, 2015 at 4:10 pm

    That sounds amazing! You definitely went the extra mile. I am Impressed with a capital I. (P.S. your link up goes to your main page, not this post)

    Reply
    • Christie Campbell says

      May 25, 2015 at 7:53 pm

      Yes. I can’t get the redirect to work correctly in the last 4 posts. But thank you! It is SUPER tasty and so easy.

      Reply

Trackbacks

  1. Blistered Tomato Pasta with Chicken - A Kitchen Hoor's Adventures says:
    November 10, 2016 at 7:30 am

    […] recipe.  This recipe which has been in the works for a couple of months.  Ever since I made these pan roasted tomatoes and these blistered tomatoes, and I’ve been seeing lots of other recipes for blistered tomatoes, […]

    Reply

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AboutMe

I'm Christie and I'm A Kitchen Hoor! At least that's what my friends call me. I've been in the kitchen since I was tall enough to see over the counter. I hope you stay a while and find some new recipes.

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