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.
Appetizer
4
Helen Park
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
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
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.
Recipe Notes
Here is the Green Grape Jam recipe again for reference.
Feel free to substitute or change the herbs to what you have available.
The tahina gets better the next day. As it cools, the fluffy texture is cool and creamy.
Questions? Contact helen@laboiteny.com
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