Sliced Tomato Tartines with Labneh and Fresh Herbs

There’s a reason this appetizer keeps showing up on our table all summer. When the tomatoes are ripe, the grill is hot, and you’ve got people coming over, you don’t need much else.

Tomato canapés with fresh herbs and creamy labneh.

This tartine is a celebration of simple ingredients layered up the right way: grilled bread, creamy labneh, sliced tomatoes, flaky salt, and a handful of herbs. It’s quick to assemble, easy to scale, and exactly what you want to put in people’s hands while you’re finishing the mains.

These tomato tartines are built on a few foundational choices: good bread, great tomatoes, and something rich and tangy underneath it all. That something is labneh; a thick, strained yogurt cheese that spreads like cream cheese but with a sharper, more refreshing bite. We use a chili-marinated version we make in-house, Chili Marinated Labneh, but a high-quality store-bought labneh will work just fine. If you go the store route, stir in a little olive oil and a pinch of Aleppo pepper or red chili flakes to get that extra depth.

A jar of creamy homemade labneh and grilled bread.

This dish works best when you already have the grill going. Whether you’re grilling steaks, chicken, or vegetables, it’s a smart move to throw a few slices of sourdough on while the coals are still hot. Brushing one side of the bread with salted butter before grilling gives you a golden crust with just enough smoke and char to add interest. The ungrilled side stays soft enough to bite through cleanly, even with toppings.

If grilling isn’t in the cards, no problem. You can toast the bread in a cast iron pan, in the oven, or even under the broiler. What matters most is that the base has a little structure and enough texture to stand up to the labneh and tomatoes.

The tomatoes are everything here. Use the ripest ones you can get; heirloom, beefsteak, dry-farmed early girls, whatever looks and smells like a tomato should. Slice them right before you assemble the tartines so they hold their shape and don’t water down the bread. Once sliced, season them like you mean it. Flaky sea salt doesn’t just bring out their sweetness—it adds a delicate crunch that carries through each bite.

Once the bread is grilled and the labneh is down, lay the tomatoes across the surface, overlapping slightly. From there, it’s all about fresh herbs. A chiffonade of basil and a handful of chopped chives do the job. They brighten the bite and cut through the richness of the dairy. Finish with a drizzle of your best olive oil.

What you end up with is a tartine that delivers way above its weight class. You can build a tray of them and slice them into canapés, or leave them whole and let people dig in. Either way, they disappear fast. They’re fresh, crisp, creamy, and totally satisfying without being heavy.

This is the kind of starter that gives you breathing room. It’s unfussy, but smart. It makes use of the grill while it’s hot, buys you time while you finish cooking, and gives guests something that feels special without you having to break a sweat. You don’t need microgreens, garnishes, or a squeeze bottle. You just need solid ingredients at their peak, stacked in the right order.

Serve them warm off the grill if you can. Or hold the grilled bread at room temp and assemble the tartines just before guests arrive. Either way, this recipe is proof that when the ingredients are in season and treated right, simplicity wins.

Main Ingredients

Tomatoes: Use ripe, in-season tomatoes that are naturally sweet and balanced in acidity. Heirlooms, beefsteaks, or any high-quality slicing variety will work. Slice them just before building to preserve texture and flavor.

Labneh: This thick yogurt cheese brings cooling tang and structure. When marinated with chili flakes and olive oil, it adds punch and complexity. Its consistency is perfect for spreading and anchoring the toppings. Try our Chili Marinated Labneh recipe.

Sourdough Bread: The grilled base for the tartine. Choose a loaf with a chewy crumb and good air pockets. Only one side gets buttered and grilled—the other side stays soft for easier eating.

Salted Butter: Brushed on the grill side only, salted butter gives the bread a golden crust and deeper flavor. Don’t use oil here—the butter’s milk solids help develop a better sear.

Flaky Sea Salt: The finishing touch for the tomato slices. Adds subtle crunch and draws out the tomato’s flavor.

Fresh Herbs: A combination of finely chopped chives and chiffonade basil gives this dish its fresh lift. The chives bring sharpness, and the basil gives floral, peppery depth.

Olive Oil: Used only to finish the tartines after herbs are added. Choose an extra virgin oil with a clean, peppery finish. A slow drizzle over the top is what ties the entire bite together.