Spread the labneh onto a shallow ceramic bowl or stone platter, creating deep swirls with the back of a spoon to catch the oils. If you have a handheld smoker, lightly cold-smoke the labneh for 2 minutes under a dome for an ethereal depth.

In a cast iron skillet over medium-high heat, add the olive oil and cherry tomatoes. Cook until the skins begin to blister and pop, releasing their juices.

Add the sliced garlic to the skillet for the last 2 minutes of cooking, swirling until fragrant and golden but not burnt. Stir in the honey and remove from heat.

Pour the warm tomato and garlic mixture directly into the center of the chilled labneh. The heat will begin to soften the cheese slightly.

Garnish with a generous dusting of za'atar, fresh mint, and flaky sea salt. Serve immediately with warm pita or cucumber slices.