I have no idea how large your slices of bread are and I won’t ask you to bring a measuring tape to the supermarket to measure the width of artisan loaves. So I can’t very well tell you how much goat cheese to spread or how much tahini to drizzle! Schmear on the amount of goat’s cheese that feels right to you. Top your toast with a jaunty little zigzag of tahini. Make it rain basil! Look at you: you’re free! My friend and recipe tester Genevieve describes this toast as a “delicious, fancy PB&J.” The roasted strawberries are also a tasty topping for oatmeal, plain yogurt, pancakes, waffles, and vanilla ice cream.

Method:

• Preheat the oven to 200°C (fan)/425°F.
• Add the strawberries, honey, balsamic, pepper, and kosher salt to an 20cm x 20cm (8-by- 8-inch) baking pan. (You don’t want them spread out in a large pan.) Roast for about 30 minutes, until the strawberries are slumped and very soft and juicy. Break them up a bit with a wooden spoon.
• Toast as many slices of bread as you’d like.
• Generously schmear one side of each toast with goat cheese, all the way to the edges.
• Spoon on some strawberries and their juices, sprinkle with flaky salt and basil, and drizzle with tahini.

Recipe adapted from Open Sesame (Sasquatch)