Sesame Recipe

Toast seeds if needed

If sesame seeds are raw, heat a dry skillet over medium heat. Add 3/4 cup sesame seeds and toast, stirring constantly, until fragrant and lightly golden, 2–4 minutes. Transfer to a bowl to cool.

Make sesame oil-butter mixture

In a small saucepan over low heat or in the microwave for 10–15 seconds, warm 2 tablespoons olive oil and 1 tablespoon unsalted butter together until butter melts. Remove from heat and stir in 1 teaspoon lemon zest, 1 tablespoon lemon juice, and 1 teaspoon honey or maple syrup. Season with 1/4 teaspoon freshly ground black pepper and 1/2 teaspoon sea salt. Let the mixture sit 1–2 minutes to marry flavors.

Combine topping

Add the cooled toasted sesame seeds to the oil-butter mixture and stir until seeds are evenly coated. Crumble 1/2 cup feta (or thinly shaved ricotta salata) and fold gently into the coated seeds, leaving some seeds separate for texture. Taste and adjust salt, lemon, or honey as desired.

Prepare bread

Preheat oven to 400°F (200°C) or heat a skillet over medium-high heat. Arrange 8 slices of bread on a sheet pan. Brush each slice lightly with remaining olive oil if you have any left (or a little extra) on both sides. Toast in the oven 6–8 minutes, flipping once, until edges are golden and crisp. Alternatively, grill in a skillet 2–3 minutes per side.

Optional garlic rub

If using garlic, cut 1 clove in half and, while bread is still warm, rub the cut side over each slice to impart a mild garlic aroma.

Assemble toasts

While bread is warm, spoon a generous layer of the sesame-feta topping onto each slice, pressing lightly so seeds adhere. Garnish with microgreens or baby arugula and scatter remaining loose sesame seeds on top for visual contrast.

Sprinkle 1/4 cup chopped fresh parsley or cilantro over the assembled toasts and top with 1 cup microgreens or baby arugula. Finish with an extra drizzle of olive oil and a final pinch of sea salt and black pepper to taste.