Garlic-Herb Oil Labneh with Toasted Bread

Steps

1. Take the yogurt straight from the refrigerator and, in a bowl, stir it with the salt and the lemon zest until smooth.
2. Line a fine sieve with a double layer of cheesecloth or a clean thin towel and set it over a deep container so the bottom of the sieve sits well above the base. Spoon in the seasoned yogurt and fold the cloth over the top.
3. Cover the container with a lid or plastic wrap and place it in the refrigerator right away. Strain it in the refrigerator at 40°F (4°C) or below for the full 24 hours. Cold straining lets the watery whey drip out slowly while the milk proteins stay behind, so the yogurt thickens into a soft, spreadable fresh cheese with no heat and no curdling.
4. Discard the whey (or refrigerate it for another use). You should have about 450 g of labneh, enough for 4 servings of about 110 g (a generous ½ cup) each.
5. Spread the labneh into a shallow serving dish, making swirls with the back of a spoon, then cover and return it to the refrigerator while you make the topping.
6. Set a heavy pot over medium heat and toast the sesame seeds, stirring, for 2 minutes until golden. Tip them into a small bowl.
7. Add the olive oil and garlic to the same pot and warm over low heat for 2 to 3 minutes, until the garlic is pale gold. Stir in the thyme, oregano and red pepper flakes for 30 seconds, then pour the herb oil over the toasted sesame seeds.
8. Wipe the pot and toast the bread in batches over medium heat, 1 to 2 minutes per side, until crisp and browned.
9. Take the labneh from the refrigerator, spoon the garlic-herb oil over it and scatter the cherry tomatoes alongside. Serve right away with the toasted bread for scooping, and refrigerate any leftover labneh promptly.