1. Toast 3 to 4 slices of sourdough until the bread is golden and crispy, about 3 to 4 minutes per batch. Add butter if needed. Leave the toasted bread to cool.
2. Spread a generous amount of goat labneh onto each slice of bread. Slice the tomatoes, olives and cantal cheese and add to the toast.
3. Season with salt and black pepper and add a drizzle pomegranate molasses. Add a bit of chopped fresh herbs and sprinkle sesame/black seeds.