Avocado & Tahini Tartine with Balsamic Dates
As good practicing Millennials, almost every weekend we make avocado toast. This weekend, with the change in the seasons, we wanted something more savory than our tomato & sprout summer favorite. Inspired by this fig toast from Fannie the Foodie, we loved the idea of tahini in the avo base. Dates naturally made the perfect partner for a savory/sweet/rich/delicious autumn pairing and the balsamic adds enough bite to balance the sweetness.
A perfect working from home breakfast, NYT Daily podcast playing over your morning coffee. This toast will help you battle those chilly fall mornings when it is JUST warm enough for your building to keep the heat off.
2 slices of bread (we used sourdough sesame)
1 tsp tahini
1 tsp warm water
1 tsp balsamic vinegar
½ tbs sesame seeds
a squeeze of lime juice
Preheat oven to 275°F. Cut dates into slices and add them to a foil lined baking sheet. Drizzle balsamic and a dash of salt and mix well, then bake for 10 minutes. For the last two minutes of baking place the bread in the oven to toast it (or use a toaster).
While the dates are baking and the bread is toasting, roughly mash the avocado with a fork in a bowl. In a separate bowl, mix tahini, ½ tsp salt and a squeeze of lime juice together until smooth. Add a bit of warm water to thin. Mix 75% of tahini mixture into the avocado mash.
When the bread has finished baking, spread a think layer of your avocado tahini base, then place the roasted dates on top. Drizzle with agave and the rest of your tahini mixture, then sprinkle with sesame seeds. 🥑😍