Avocado Toasts with Oaxacan Sesame Sauce

Serving Size: 12
Total Time:

Food writer and stylist Karen Gillingham makes this spicy, fragrant sauce inspired by a version she discovered at a hole-in-the-wall café in Mexico. She likes spooning it over toasts topped with mashed avocado, but it’s also great with eggs and grilled fish.


  • 1 cup sesame seeds (4 ounces)
  • 12 1/2-inch-thick slices of baguette, toasted
  • 1 Tbsp fresh lime juice
  • 2 Hass avocados, cut into 1/2-inch chunks
  • salt
  • 1 cup peanut oil
  • 1 tsp crushed red pepper
  • 0.33 cup raw peanuts
  • 0.33 cup raw slivered almonds
  • chopped cilantro, for garnish


  1. In a medium skillet, toast the sesame seeds, almonds and peanuts over moderate heat, stirring occasionally, until they are golden and fragrant, about 7 minutes. Transfer to a food processor and let cool completely.
  2. Add the crushed red pepper and peanut oil to the food processor and pulse until a chunky sauce forms. Scrape the sauce into a bowl; season with salt. ?
  3. In a medium bowl, toss the avocados with the lime juice and season with salt. Mash the avocado onto the toasts and transfer to a platter. Spoon some of the sesame sauce on top, garnish with chopped cilantro and serve, passing additional sesame sauce at ?the table.?

Make Ahead: The sesame sauce can be stored in an airtight container for up to 1 week.

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Recipe Credit: Karen Gillingham
Image Credit: Christina Holmes