Toma’Muse bruschetta with Jalapeno dressing

Toma’Muse bruschetta with Jalapeno dressing


  • 2 x 200g Toma’Muse tomatoes
  • 8 slices sourdough, chargrilled
  • 250g crème fraiche (see tip)
  • Chargrilled lime, to serve


  • 1 tbs drained pickled jalapeno
  • 1/4 cup coriander leaves
  • 1/2 tsp smoked paprika
  • 1/2 tsp caster sugar
  • 4 tbs extra virgin olive oil
  • 1 tbs lime juice

Type of dish



  • Slice the Toma’Muse™ tomatoes into three crossways. Place in a shallow dish and season with salt and pepper.
  • 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.
  • 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.