March 17, 2015

miso-tahini avocado toast

miso tahini avocado toast | TWELFTH AVENUEThe other day, I inexplicably had all of the ingredients I needed on hand to make this killer avocado toast. Miso paste, tahini, sesame seeds — honestly, why am I stocking up on these bizarre-o foods?! Unsolved mystery. But no matter, because they all came together to create this beautiful toast that has been replacing my daily bowl of oatmeal every morning. It causes day-long garlic breath, which I consider a small price to pay for deliciousness. Just me?

I should warn you, this toast is a bit polarizing. My husband hates it. Feel free to yell at me if you feel the same.

miso tahini avocado toast | TWELFTH AVENUE miso tahini avocado toast | TWELFTH AVENUE miso tahini avocado toast | TWELFTH AVENUEMiso-Tahini Avocado Toast
(adapted ever so slightly from Dolly and Oatmeal)
serves 2


Big pinch of sesame seeds
Small pinch of flaked sea salt
1/4 cup tahini paste
1 Tablespoon white miso paste (available at Whole Foods)
1 garlic clove, minced
1/2 teaspoon fresh lemon juice
Splash of tamari or soy sauce
3-4 Tablespoons water
1 ripe avocado, pitted and sliced
4 slices of bread, toasted
1 green onion, thinly sliced


Heat a small skillet over low heat. Add sesame seeds and toast for about 2 minutes. Set seeds aside to cool. Once cool, place seeds into a mortar and pestle, add salt, and grind until sandy. Set aside.

In a small mixing bowl, whisk together tahini paste, miso paste, lemon juice and tamari or soy sauce. Add water, 1 Tablespoon at a time, and whisk until sauce is nice and creamy. This recipe makes more sauce than you need – keep leftovers in a covered container in the fridge for up to 2 weeks.

Generously spread each piece of toast with tahini sauce and top with 1/4 of the sliced avocado. Sprinkle with the sesame/salt mixture and sliced green onion.