Tahini Toasts
Submitted by nostoc
Tahini toasts: a savory paste of tahini, tomato, onion, parsley, and lemon spread on bread and grilled until the sesame topping browns and sizzles. A quick, vegan snack or buffet bite with real flavor.
YIELD
2 servingsPREP
15 minCOOK
15 minREADY
30 minThese tahini toasts turn a jar of sesame paste into a savory, sizzling snack that’s far more interesting than the sum of its parts.
The topping is a quick chopped salad of onion, tomato, and parsley bound with tahini and brightened with lemon, seasoned to taste with chili and a little mustard. Aim for a smooth, spreadable paste, with enough lemon juice and tahini to hold it together; the recipe encourages you to play and adjust.
The magic happens under the grill. Spread the paste right to the edges of lightly toasted bread and grill it slowly. As the tahini heats, it browns, sizzles, and the onions soften, developing a nutty, toasty depth; a little char around the edges is welcome.
Watch it closely, though, because tahini burns fast if you crowd it under high heat. Cut into fingers and serve hot with lemon wedges and extra chili for a quick buffet bite.
Pro Tips
- Adjust the lemon and tahini until the topping is a smooth, spreadable paste, neither too dry nor too loose.
- Spread it right to the edges so the bread doesn’t burn before the topping browns.
- Grill low and slow, watching closely, since tahini scorches quickly under high heat.
- A little char is fine and even tasty, just don’t let it blacken.
Variations
- Add harissa, paprika, or extra chili for more heat.
- Stir in chopped olives, garlic, or a pinch of cumin.
- Serve with cold new potatoes and salad leaves, as the recipe suggests, for a light meal.
Ingredients
Directions
Finely chop the onion and put it in a bowl.
Chop tomato, parsley, and add to the bowl.
Add a pinch of salt and chili/paprika and/or mustard. You can play with this.
Add tahini. There should be a bit over half as much tahini as chopped stuff.
Add juice of ½ lemon and stir well. There should be enough moisture in the mix so it forms a smooth paste but you may have to adjust with lemon or tahini. Also adjust seasoning.
Grill the slices of bread but only lightly on the second sides.
On these second sides spoon the tahini mix spreading it right to the edges. Put it back under the grill, not too close, turn to low and cook until well browned.
The tahini will brown and burn very quickly if you let it but you want to let it slowly sizzle until the onions are softened. A little burning is not unpleasant.
Cut into fingers/eighths and serve hot with lemon wedges, extra chili (chopped, harissa, tabasco, whatever), cold new new potatos and salad leaves (and cold beer perhaps).
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