Appetizer

Crispy Heirloom Tomato Rounds with Whipped Labneh & Sumac Oil

Name: Crispy Heirloom Tomato Rounds with Whipped Labneh & Sumac Oil
Prep time: 12 min
Cook time: 10 min
Total time: 22 min
Yield: 4 servings
Ingredients: 4 large heirloom tomatoes (mixed colors), ¾-inch slices; 300g labneh (strained yogurt); 2 tablespoons crème fraîche; 12 fresh dill fronds, finely chopped; ½ cup all-purpose flour; 2 large eggs; ¾ cup panko breadcrumbs; 1 cup neutral oil for frying; 3 tablespoons extra-virgin olive oil; 1 teaspoon ground sumac; 8–10 fresh sage leaves; 2 tablespoons pomegranate molasses; Fleur de sel; Cracked black pepper; 1 lemon, zest only

Thick slices of peak-season heirloom tomato are lightly floured, dipped in egg, coated in panko, and flash-fried until golden and just-warm inside, retaining a whisper of juice. They're served standing upright on cloud-like whipped labneh infused with dill, drizzled with sumac oil, crispy sage leaf, and a small dot of pomegranate molasses that bursts with sweet-tart depth.

837cal 16gprotein 35gcarbs 71gfat 12min prep 10min cook 4serves

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