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Craving a taste of the Mediterranean? Try these Pan Roasted Saffron Tomato Crostini with Labneh for a burst of fresh flavors and creamy goodness.

 

I know this recipe sounds so fancy and full of expensive ingredients, but it’s really not. The only thing you might not have is saffron. I always have a small packet of it in the freezer. Because even though it’s expensive you don’t need a lot of it for this recipe, or any recipe for that matter. A little goes a long way with saffron.

 

The other ingredient you might not familiar with is labneh. If you can’t find that, don’t worry. Just grab a container of Greek yogurt and you can make it. Yes. You can make it with Greek yogurt! And its oh so worth making. You’ll love it in this recipe as well as spreading it on bagels, mixing it in dips, and just topping it with some fruits and nuts for breakfast.

 

 

What is saffron?

 

For those that don’t know, saffron are the “threads” of a particular crocus flower. The threads are the stigma and styles of the crocus flower. So, if you’ve ever bought lilies and you see those brown powdering things that grow out of it. Those are sort of like what saffron is on the crocus flour.

 

The reason they’re so expensive is because each flower produces a little number of those threads. Those threads are hand picked and dried. It takes over 75K flowers to make one pound of saffron. Not only that, but they’re sort of finicky when growing and require lots of attention and cultivating. But the unique flavor makes it a delicacy and well worth the cost of buying even just an ounce. Because a little does go a long way!

 

 

What is labneh?

 

Labneh is a creamy, tangy Middle Eastern cheese made from strained yogurt. It has a thick and spreadable consistency, similar to cream cheese but with a distinctively bright and fresh flavor. It is commonly used as a topping or dip that adds a touch of richness and acidity to dishes. The versatility of labneh makes it a popular ingredient in Mediterranean cuisine. They often combine it with herbs, spices, and vegetables to create delicious and elegant flavor combinations.

 

Labneh’s creamy texture and tangy taste make it the perfect accompaniment to crostini. Topped with sweet tomatoes, fresh vegetables, or even just a drizzle of olive oil and balsamic vinegar labneh elevates this simple appetizer.

 

 

Why pan roast tomatoes?

 

Pan roasting tomatoes enhances their natural sweetness and intensifies their flavor by caramelizing their sugars. As the tomatoes slowly roast in the pan, their juices evaporate and it intensifies the tomatoes flavor and sweetness. Roasting them with saffron adds the earthy flavor of the saffron to the sweet tomatoes. This complements the fresh tanginess of labneh. This pairing is a perfect example of how simple ingredients can be elevated to create an elegant and delicious dish.

 

What is the rule of thumb for adding crostini toppings?

 

When it comes to adding toppings to crostini, the rule of thumb is to keep it simple and balanced. You want to make sure that each bite has a good combination of flavors and textures without overwhelming the palate. Or overloading the crostini!

 
 

A general guideline is to choose one or two main toppings that complement each other, such as roasted tomatoes with creamy labneh. Then add a sprinkle of fresh herbs or a drizzle of balsamic vinegar and olive oil for an extra layer of flavor. By following this rule, you can create crostini that are not only visually appealing but also incredibly delicious.

 

How do you make Pan Roasted Saffron Tomato Crostini with Labneh?

 

It’s super simple! First, you cook the butter until it starts to brown. Then you add the saffron and allow it to flavor the butter a few minutes before putting in the tomatoes. It will turn a golden-brown color when it’s ready. Next add in the tomatoes and pan roast them until they just begin to break down and the liquids start to reduce. When that happens, remove the pan from the heat, toast up your bread, and sit down to enjoy some amazing tomato and labneh flavors!

 

 

If you need to make labneh, that’s easy! Line a colander or strainer with 2 layers of cheesecloth. Combine the yogurt and the salt together, then pour the mixture into the cheesecloth. Pull up the corners and tie it into a bundle. Finally, let it sit overnight or at least 3 to 4 hours. The longer the thicker and more intense the flavor is. I let mine sit overnight in the fridge and it was so worth waiting for!

 

How do you toast the crostini?

 

If you want to make the crostini from scratch you slice a baguette on the bias. Brush them with some olive oil and put them on a sheet pan. Some bake them in the oven and some broil them. It depends on your attention span. If you opt to broil them, you will need to keep an eye on them and turn as soon as they begin to brown which is about 2 to 3 minutes a side.

 

 

If you bake them, you won’t have to watch them as much. And you have a couple of options. You can bake them at a higher temperature for a crispy outside and soft inside about 6 to 8 minutes a side. Or you can bake them at a lower temperature for longer and have a crispier crostini throughout. Sort of like melba toast. This takes about 8 to 10 minutes a side.

 

Wait for the bread to cool before you top it. If you want to kick up the flavor, you can rub some fresh garlic on the bread. Meaning, you cut a piece of garlic and gently rub that cut side on the bread. You won’t think it’s doing much, but there will be plenty of garlic flavor on the bread to kick up this roasted tomato and labneh crostini. I use the same technique when I’m making scalloped or au gratin potatoes. I rub the casserole dish with garlic. Yes, it does work.

 

 

Spread a layer of labneh on top of the crostini and them spoon a little bit of the pan roasted tomatoes on top. Now, the sky is the limit! You can sprinkle it with some fresh herbs like oregano or thyme. Maybe a little dill. Feel free to drizzle it with some harissa flavored olive oil or a serrano infused balsamic vinegar for a little kick.

 

What does Pan Roasted Saffron Tomato Crostini with Labneh taste like?

 

The tomatoes are tangy and sweet. The saffron adds an earthy sweetness you don’t expect. Then there’s the browned butter with it’s nutty flavor. That’s why I browned the butter; for that added layer of flavor!
Then there’s the labneh. It is creamy and tangy and oh so delicious! It pairs well with the sweet and tangy tomatoes and earthy saffron. And the bread is the perfect vessel to carry all of these flavors into your mouth.

 

If you chose to rub garlic on it before topping that’s another delicious layer of flavor. And the toppings of your choice; from fresh herbs to oils and vinegars. This recipe is the perfect base that you can dress up or dress down for your family’s tastes.

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• Pan Roasted Saffron Tomato Crostini with Labneh from A Kitchen Hoor’s Adventures
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