TOMA’MUSE™ BRUSCHETTA WITH JALAPENO DRESSING

• 2 x 200g Toma'muse™ Tomatoes
• 8 Sourdough slices, chargrilled
• 250g Crème fraiche, see tip
• Wedges Chargrilled lime, to serve

Dressing

• 1 tbs Drained picked jalapeno,
• 1/4 cup Coriander leaves,
• 1/2 tsp Smoked paprika,
• 1/2 tsp Caster sugar,
• 4 tbsn Extra virgin olive oil,
• 1 tbs Lime juice,

1. Slice the Toma’Muse™ tomatoes into three crossways. Place in a shallow dish and season with salt and pepper.
2. Combine all the dressing ingredients in a blender or small processor and blend until smooth. Spoon over the tomatoes. Cover and set aside 15 minutes to marinade.
3. Thickly spread the sourdough with crème fraiche and spoon over the tomatoes. Serve with lime.

Tip: You can use soft goats cheese or cream cheese as a replacement for crème fraiche.