Labneh and Vegetable Tartine

Instructions

1. Prepare the labneh (optional)
   If making homemade labneh, mix Greek yogurt with salt in a bowl. Line a fine-mesh strainer with cheesecloth and place over a bowl. Pour yogurt mixture into the lined strainer, cover, and refrigerate for at least 12 hours or overnight to drain. Skip this step if using store-bought labneh.
2. Toast the bread
   Brush both sides of the sourdough slices with olive oil. Toast in a skillet over medium heat for 2-3 minutes per side until golden brown and crisp, or toast in a toaster and then brush with olive oil.
3. Spread the labneh
   Once bread has cooled slightly, spread a generous layer of labneh (about 2-3 tablespoons) on each slice of toasted bread, creating a thick, creamy base for the vegetables.
4. Arrange the vegetables
   Layer the sliced avocado, cucumber, cherry tomatoes, and radishes artfully on top of the labneh. Arrange them in an appealing pattern, slightly overlapping for visual interest and even distribution.
5. Add herbs and seasonings
   Sprinkle the tartines with fresh mint leaves and dill. Dust each tartine with za'atar spice blend and a light sprinkle of Aleppo pepper flakes for a gentle heat and aromatic finish.
6. Final touches
   Drizzle each tartine with a small amount of high-quality extra virgin olive oil. Serve immediately with lemon wedges on the side for guests to squeeze fresh lemon juice over their tartines just before eating.