Bruschetta

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We love making this bruschetta with seaonal tomatoes, when they're sweet and full of flavour. The trick is what goes underneath: a spread of CRUMS nut and seed sprinkles on toasted sourdough, so every bite gets a hit of crunch and umami depth.

We use Golden Macadamia CRUMS here specifically - its buttery, slightly sweet character plays well against the acidity of really good tomatoes, rather than fighting it the way a sharper flavour might. A scattering of fresh basil on top is non-negotiable. If you're making this for a crowd, toast and spread the bread ahead, then let people add their own tomatoes at the table so nothing goes soggy.

Beyond bruschetta, these superfood sprinkles earn their place in the cupboard for how often they turn up - if you want to see the rest of the range, browse our savoury sprinkles and find your own favourite pairing.

Serves 2 · Pairs with Golden Macadamia CRUMS

Ingredients

• Sourdough or ciabatta

• Ripe tomatoes

• Fresh basil

• Extra virgin olive oil

• Sea salt

• Freshly ground black pepper

• Golden Macadamia CRUMS

Method

1. Slice your bread and rub with a little olive oil, salt and pepper. Heat a pan and fry the bread slices gently until golden brown on each side.

2. While bread is toasting, make your Golden Macadamia CRUMS spread. Add 2 tablespoons to a bowl and combine with enough olive oil to make a thick paste.

3. Chop to

   matoes and season with salt & pepper.

4. Spread the Godlen Macadamia thickly onto your warm, crispy sourdough and top with cfresh tomato slices. Finish with a drizzle of extra virgin olive oil if desired, a sprinkle of salt & pepper and some torn basil leaves.

5. Other delicious variations to try are avocado & chopped cherry tomatoes, fried mushrooms or roasted peppers. Our Cashew Parmysan CRUMS and Mediterranean Walnut CRUMS also make delicious spreads using this method!