Basil-Garlic Labneh Toasts with Tomatoes

Steps

1. Line a sieve with a double layer of cheesecloth or a clean thin towel and set it over a deep container that fits in your refrigerator, so the bottom of the sieve sits well above the liquid that will drip out.
2. Take the yogurt straight from the refrigerator and stir in half of the salt.
3. Spoon the salted yogurt into the cloth, fold the cloth over the top and cover the whole container with a lid or plastic wrap.
4. Place the covered container in the refrigerator right away and let it strain there at 40°F (4°C) or below for 24 hours. Cold straining lets the watery whey drip away while the milk proteins stay behind as a thick, spreadable fresh cheese; no heat or curdling is needed. If the whey nears the sieve, pour it off quickly and return the container to the refrigerator.
5. Unwrap the labneh; you should have about 450 g, roughly 110 g (a scant 1/2 cup) per serving. Discard the whey.
6. In a bowl, stir the garlic, basil, lemon zest and black pepper into the labneh, then keep it refrigerated until serving.
7. In a second bowl, toss the cherry tomatoes with the remaining half of the salt and half of the olive oil.
8. Toast the bread in a toaster until golden and crisp.
9. Spread the cold herbed labneh over the toast, top with the cherry tomatoes, drizzle with the remaining half of the olive oil and sprinkle with the red pepper flakes. Serve right away, 2 slices per person, and refrigerate any leftover labneh in a covered container.