Labneh with Garlicky Cherry Tomatoes and Dukkah

Start by toasting the Arabic or pita bread. Using a sharp knife, cut the bread into equal-sized pieces. Arrange them in a single layer on a baking sheet and toast in a preheated oven at 200°C (400°F) for about 7 minutes, or until crisp and golden.
Using a mortar and pestle, crush the fresh mint leaves and garlic cloves together into a paste. Set aside.
In a medium skillet over medium heat, add the garlic-mint paste, cherry tomatoes, a pinch of salt, and a drizzle of olive oil.
Sauté until the tomatoes soften slightly and begin to burst. Remove from the heat and set aside.
Spoon the labneh onto a serving plate and spread it with the back of a spoon. Scatter the tomatoes and their juices over the labneh.
Drizzle with a little olive oil and sprinkle the dukkah evenly over the top. Garnish with fresh mint leaves and serve with toasted pita bread or our za’atar and sumac crackers. Happy eating!