1 large ciabatta, cut into 12 slices
1 large or 2 small garlic cloves, peeled
4 large, ripe vine tomatoes, very finely chopped
6 small red onion, very finely chopped
2 teaspoons sumac, plus extra to garnish
6 small packet (about 15g) of fresh coriander, finely chopped (reserve some for garnish)
olive oil
4 heaped tablespoons labneh or thick
Greek yogurt
Maldon sea salt flakes and freshly
ground black pepper
Chargrill the bread in a griddle pan on both sides or use a toaster. Lightly rub the surface of each slice with the raw garlic.
Mix the tomatoes, onion, sumac and coriander in a bowl. Add a little drizzle of olive oil and season well with salt and pepper.
Divide the tomato mixture between the toasts, spreading it across the surface of each piece. Top each with a teaspoon of labneh or yogurt and garnish each with a little pinch of sumac, the reserved coriander and a drizzle of olive oil. Serve immediately.
