Coco-tahin spread on toast with tomatoes

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


  • Cherry tomatoes
  • Extra virgin olive oil
  • 1 slice of bread
  • 4 tbsp tahin
  • 6 tbsp Abbot Kinney’s Coco Start
  • ½ lemon, juice
  • Pinch of salt
  • Fresh basil


  1. Preheat the oven to 185 °C degrees and line baking sheet with parchment paper.
  2. Sprinkle some olive oil on the tomatoes and slide them into the oven for 25 minutes.
  3. In the meantime, toast the bread.
  4. 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).
  5. Bring all the elements together on a plate for the perfect breakfast or lunch toast and season with a pinch of salt and pepper.

vegan toast

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