Tahini and Herb Crostini with Grape Jam

As an appetizer or light lunch with a salad, the tahini crostini is another way to celebrate great tahini, delicious whole grape jam, fresh herbs, and my favorite Sullivan Street Bakery Sesame Sourdough bread. For a party or picnic, these crostini work well as mini sizes served on baguette slices

Author

Helen Park

Servings

4

Category

Appetizer

Ingredients

• 4 slices sesame sourdough bread
• 1 cup Green Grape Jam
• 2 Tbsp mint leaves
• 2 Tbsp parsley leaves
• 2 Tbsp basil leaves
• 2 Tbsp dill leaves
• Olive oil for drizzling
• Fleur de sel for finishing
• -
• In a blender, blend all ingredients together until smooth and fluffy, scraping down the sides as needed.
• ½ cup tahina
• ½ cup water
• 2 Tbsp lemon juice
• 1 small garlic clove
• ½ tsp fine sea salt

Directions

1. Lightly toast the slices of bread.
2. Tear any large herb leaves into smaller bite-sized pieces and toss them together.
3. Slather each slice of bread generously with tahini sauce and top with the mixture of herbs and grape jam.
4. Finish with a drizzle of olive oil and fleur de sel.