Toma’Muse grazing platter

Toma'Muse grazing platter


  • 3 x 250g Toma’Muse Tomatoes
  • 2 Garlic cloves, thinly sliced
  • 180ml Extra virgin olive oil
  • 1 tbs Caramelized balsamic vinegar
  • 100g Smooth feta, crumbled
  • 2 tbs Mascarpone
  • 1/2 tsp Smoked paprika
  • 1 Lemon, rind finely grated
  • 1 tbs Finely chopped pickled jalapeno
  • 5 Sprigs thyme, leaves picked
  • 24 Basil leaves
  • 1/4 cup Basil pesto
  • 12 Cherry bocconcini, halved
  • 30g Pecorino, finely grated
  • 300g Assorted delicatessen meats
  • 175g Roasted baby capsicums
  • 6 Baby cucumbers, quartered
  • 180g Mixed olives
  • 200g Beetroot dip
  • Assortment of cheeses
  • Rocket leaves
  • Tart cases, crackers and crostini

Type of dish




Preheat oven to 200°C fan forced. Cut 250g Toma’Muse tomatoes in half and arrange cut side up in a small roasting pan. Top with garlic and season with salt and pepper. Spoon over 4 tbs oil and roast for 15 minutes until slightly collapsed. Drizzle over the balsamic. Cool to room temperature. Spoon into a serving dish.

Meanwhile, cut 250g Toma’Muse tomatoes in half. Carefully spoon out the centre, leaving a shell. Mix the feta, mascarpone, paprika and lemon rind together and spoon into the tomato shells. Place into a shallow dish. Combine 100ml oil with jalapeno and thyme. Season with pepper and pour over the tomatoes, cover and refrigerate for 1 hour.

Cut the remaining 250g Toma’Muse tomatoes in half crossways. Top each with a basil leaf, a dollop of pesto and piece of bocconcini. Sprinkle with pecorino.

To serve, place the roasted balsamic tomatoes and feta stuffed tomatoes onto a large grazing platter or board. Arrange the caprese tomatoes around the edge of the platter. Add meats, capsicum, baby cucumbers, olives, cheese, dip, tarts cases, crackers, crostini and rocket.