Cornichon Persillade Relish w/Heirloom Tomatoes& Labneh

Ingredients:

• 1/2 cup, flat-leaf parsley - chopped
  
• 2 tbsp, mint - finely chopped
• 2 tbsp, dill - finely chopped
• 1/4 cup, cornichons - drained
• 1 tsp, sumac
• 3 tbsp, il Fustino Taggiasca EVOO plus more for finishing
• 1 cloves, garlic - minced
• 1 tbsp fresh lemon juice
• salt

To serve:

• 2, heirloom tomatoes
• flaky salt
• Aleppo Pepper
• 1/2 cup, labneh Cheese
• lemon wedge
• sesame baguette - toasted

Directions:

In a small bowl, mix together the chopped parsley, mint, dill, and chopped cornichons. Season with sumac, 3 tbsp EVOO, lemon, minced garlic and a pinch of salt. Stir together to combine.

On a serving plate, spread labneh into a thick layer, top with the cornichon relish you just made. Drizzle with a bit more EVOO and a simple squeeze of a lemon wedge.

Serve with sliced tomatoes, pinch of flaky salt and Aleppo pepper, and toasted sesame baguette.

Enjoy!