Banana Tahini Bites
This recipe makes extra tahini-cream cheese, which can be kept for one week in the refrigerator.
- Yield: Makes 4 to 6
Source: Martha Stewart Baby, Spring
- 1 four-ounce package cream cheese, room temperature
- 1/4 cup tahini
- 1 slice whole-wheat bread, toasted and cut into 1 1/2-inch rounds
- 1/2 banana, peeled and sliced into 1/2-inch-thick rounds
Place cream cheese and tahini in medium bowl; stir until combined. Spread tahini mixture on top of toast rounds, and top each with a banana slice. Serve.