Coco-tahin spread on toast two ways

Serves 1 | prep time 10 min | oven time 25 min | total time 30 min


  • 4 tbsp tahin
  • 6 tbsp Abbot Kinney’s Coco Start
  • ½ lemon, juice
  • Pinch of sea salt
  • Cherry tomatoes, roasted
  • 1 bell pepper, roasted or grilled
  • 2 slices of bread
  • Fresh basil
  • Extra virgin olive oil
  • Handful arugula
  • Handful pine nuts, roasted


  1. Preheat the oven to 185 °C degrees (grill switch) and line baking sheet with parchment paper.
  2. Rub in the tomatoes and bell pepper with olive oil and slide them into the oven for 25 minutes.
  3. In the meantime, mix together in a bowl with a spoon: the tahin, Coco Start, lemon juice and a pinch of salt (this is the amount of spread for around 6 slices of bread).
  4. Toast the bread and bring all the elements together on a plate for the perfect breakfast or lunch. Season with a pinch of salt and pepper


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