Tahini + Banana + Cardamom + Honey

Combine 1 part honey with 2 parts tahini, and spread it on toast. Top it with banana slices, sprinkle with a very, very small pinch of cardamom, and (optionally) top with a little more honey and/or coarse sugar to make it extra sweet and pretty.

 

Labneh + Banadurah Harrah (Lebanese Salsa)

Not much explanation necessary: smear some labneh, then smear some banadurah harrah.

 

Roast Squash + Pistachios + Honey + Cinnamon + Cream Cheese

If you like pumpkin pie, you’ll like this toast. If you don’t like pumpkin pie, you’ll like this toast. Slice your squash of choice (pictured here: mini kabocha) into 1/2-inch slices and roast at 400° F until soft on the inside and a little crispy on the outside. Spread cream cheese on toast, top with roast squash, drizzle with honey, and finish with finely chopped pistachios and a sprinkle of cinnamon.

 

Cilantro + Feta + Olive Oil + Sliced Red Onions

Thinly slice or crumble feta on toast, top with a big heap of cilantro (or parsley, mint, or basil), a few thin slices of red onion, and a drizzle of extra virgin olive oil. If there’s one thing I’ve learned from my mother and grandmother, it’s that you can eat leafy herbs in a salad-like-quantity (not much sprinkling going on around here).

 

Labneh + Za’Atar + Red Pepper Flakes + Olive Oil

This is another easy one. Simply spread some labneh, sprinkle liberally with za’atar and a pinch of crushed red pepper, and drizzle with extra virgin olive oil.

 

 

Crumbly Cheese + Caraway + Green Onions + Cucumber

Combine your favorite crumbly cheese with caraway seeds (or make gubta mtumarta / buried cheese), crumble on toast, and top with chopped green onions and sliced cucumber.