Banana Tahini Bites
This recipe makes extra tahini-cream cheese, which can be kept for one week in the refrigerator.
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.
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