From the Idun Library
Simple Fare. Fall / Winter. A Guide to Everyday Cooking and Eating by Karen Mordechai, creator of Sunday Suppers
Tahini Toast — A good toast for one or a crowd. These beautiful toasts are simple but satisfying. The Tahini is enhanced with miso and brown butter, and sprinkled with a few edible flowers—mostly for show, although they can add a subtle flavor, too. Serve this with tea in the afternoon for a cheerful boost. Serves 2.
2 slices cherry buckwheat bread
1 tablespoon olive oil
2 table spoons salted butter
1/4 cup (60 ml) Black or White Tahini
1 teaspoon fresh or dried edible flower petals
Cyprus flake salt
Preheat the oven to 350 °F (175 °C). Brush both slices of the bread with the olive oil and place on a baking sheet. Toast in the oven, flipping once halfway through, until they are golden and crisp on the outside, 8 to 10 minutes. Remove from the oven and set aside.
In a small sauté pan, melt the butter over medium-low heat. Cook, stirring, until the butter begins to smell nutty and turns a rich, golden brown. Remove from the heat immediately and pour into a small bowl.
To assemble the toast, spread the tahini evenly over both slices. Drizzle with brown butter and sprinkle the petals and flakey salt.
Ghédalia Tazartès by Lawrence Kumpf for Bomb Magazine. Published February 1, 2017. Ghédalia is an intriguing multi-talented legend in the Parisian experimental music scene with an expansive discography. 
