When you have no time for cooking, you can still make yourself a quick savory toast topped with sun-dried tomatoes and a wonderful tahini dressing. Made with simple ingredients only, this vegan toast is ready in just a few minutes.
As I like to say often, simplicity is best. Whether you like cooking or try to avoid using a whisk and put your apron on, there is still an option to eat well and wholesome without spending hours in the kitchen. And let’s face it: sometimes we just don’t have time and feel lazy to prepare something fancy. For all these reasons, a toast recipe is always a great idea. Last year, I had shared with you my Spring vegetable and ricotta tartine, another simple toast recipe that has been a great success, especially in my house where I was asked to do it again and again.
This year, I am back with another toast recipe, featuring Mediterranean ingredients that reminds me of warm sunny days. We’re going slowly in that direction and I can’t wait to go outside in the morning in my summer outfits (I know, I need to wait a little bit more…). Plus now that we moved into our new apartment we have a rooftop with an amazing view over Chicago’s skyline (if you follow my Insta story, you might have noticed the view a couple of times already, I can’t get over it). Yes, I can totally see myself chilling in the rooftop terrace, enjoying one of these tahini sun-dried tomato toasts and a glass of rosé!
Back to the recipe itself, there is absolutely nothing difficult here. Just a bunch of simple ingredients perfectly seasoned and put together. The idea came up for the “morning yoga + healthy vegan breakfast” I co-hosted with Mo from Best Of You last week in Chicago. After our mindful morning yoga session, we all enjoyed a colorful healthy breakfast. I had made both sweet and savory treats, and among the savory ones, I prepared some avocado toasts (it’s mandatory!) and at the last minute just before the students showed up, I had the idea of these tahini sun-dried tomato toasts and made them to the menu too!
So basically, what do you need for this recipe? Well, bread of course, and for this I recommend you use seeded or rye bread (personally I prefer the second option), but a sourdough bread could be a good option too. Instead of using oil, or butter, or cheese, I topped my toasts with a delicate tahini dressing with fresh lemon juice. Depending on how garlicky you like it, you can add a minced garlic clove to the dressing, or simply skip it. Sometimes I also add a pinch of ground paprika.
And of course, the star of the dish is here the sun-dried tomatoes. For this recipe you have two options: either you go for a jar of marinated sun-dried tomatoes with herbs and garlic, or you purchase natural sun-dried tomatoes that you can then marinate yourself with herbs and garlic. I am usually not a huge fan of processed food but in this case, I must admit that it works very well and I would strongly advice you to go for a jar of marinates sun-dried tomatoes if you don’t have time ahead (just don’t forget to drain the tomatoes before using them).
Then it’s all about details that will make the toast really Mediterranean and fancy, such as the toasted pine nuts and the fresh basil leaves. Add some black pepper and it’s ready!
- 4 slices of seeded or rye bread
- 1 small jar (3 oz, 100g) herb-marinated sun-dried tomatoes*
- 2 tbsp tahini
- 1 tbsp lemon juice
- ½ tbsp olive oil
- 1 garlic clove, minced (optional)
- 1 handful pine nuts
- Salt and pepper
- 1 handful fresh basil leaves
- For the tahini dressing: in a bowl, combine the tahini, lemon juice, olive oil, garlic (optional), a little salt and 2-3 cold water, to make a fluid but not too runny dressing.
- Drain the marinated sun-dried tomatoes and chop them roughly.
- In a small and warm frying pan, sauté the pine nuts for just a few minutes until they turn golden brown.
- Toast the slices of bread.
- Spread a spoonful of the dressing over each slice of bread. Top with the sun-dried tomatoes, pine nuts, and fresh basil. Add some black pepper and it's ready to serve!