Tahini and Herb Crostini with Grape Jam
Helen Park
4
Appetizer
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
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
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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
Lightly toast the slices of bread.
Tear any large herb leaves into smaller bite-sized pieces and toss them together.
Slather each slice of bread generously with tahini sauce and top with the mixture of herbs and grape jam.
Finish with a drizzle of olive oil and fleur de sel.
