Step 1

Stir labneh, lemon zest, lemon juice, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a small bowl to combine.

Step 2

Heat 1 Tbsp. oil in a medium skillet over medium-high. Toast bread, turning halfway through and adding more oil if pan looks dry, until golden brown and crisp, about 2 minutes per side. Transfer to plates.

Step 3

Heat remaining 1 Tbsp. oil in same skillet. Cook garlic, stirring, until fragrant, about 30 seconds. Add tomatoes and cook, stirring occasionally, until blistered and starting to soften, about 3 minutes. Smash some tomatoes with spoon and continue to cook until they have released some of their juices and are beginning to collapse, about 2 minutes more. Season with kosher salt.

Step 4

Spread labneh mixture on toasts; spoon tomatoes over. Top with anchovies and chives, drizzle balsamic glaze over, and season with sea salt.