It's like peanut butter toast...but tahini-er! This is one of my favorite super speedy breakfasts or snacks. I got the idea from Jess, of Sweet Amandine. This isn't so much a recipe as an assembly process, using amounts of everything to suit your taste. The one thing to know is don't omit the salt or the tahini will taste bitter and not nearly as scrumptious as it could be. —fiveandspice
thick slice of your favorite toasting bread
Tahini (sesame paste)
Flaky sea salt
In This Recipe
Toast your bread on a high heat setting just until the outside is browned and crisped but the inside is still soft. Spread the warm bread with a layer of butter.
Spread a good layer of tahini over the bread, sprinkle generously with ground cinnamon and pinches of sea salt and drizzle with plenty of honey. Eat!
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.