Toasts with Labneh and Burst Tomatoes in Paprika Butter
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Making these quick burst tomatoes in some sort of flavored butter is one of my favorite things to do with my homegrown cherry tomatoes at this time of year. There is no denying that a tomato grown at home tastes better than one from the store, so there is no need to do much to them in terms of cooking; I prefer to enjoy that natural sweet flavor without much fuss or distraction. So I throw them in hot melted butter and just wait for them to barely blister and burst and that is pretty much good to go for me.
Lately, though, I have been loving mixing summer fruit with smoked paprika; the sweetness of the fruit seems to go so well with it. I have been using the smoked Spanish paprika that I received from Spice Tribe and it is so so good—while I do other sponsored content in partnership with them, this post is not sponsored and this is truly one of my favorite products of theirs that I use in regular life. Allowing the spice to bloom just a little bit in the hot butter adds an incredible depth of flavor to this otherwise simple and simple to make toast combo.
How to Make Toasts with Labneh and Burst Tomatoes in Paprika Butter
Ingredients
1 cup cherry tomatoes
2 tbsp salted butter
1/2 tsp smoked paprika (or to taste)
2–3 slices of toast
labneh
fresh basil leaves (I used Thai basil)
flaky salt
Procedure
In a skillet on medium high heat, add the butter. Once melted, add the cherry tomatoes and allow them to sit in the skillet until they start to burst (could get a bit messy). Roll them around a bit to heat through, then put them to the side of the pan and add the paprika to the excess melted butter. Once the paprika and butter become very fragrant, gently fold everything together and turn off the heat.
Swirl labneh on top of the toast, forming areas for the melted butter to pool. Spoon the tomatoes and melted butter on top. Finish with a few fresh basil leaves and some flaky salt.
For more toast inspiration, check out all the posts with the “toast post” tag here.