Kumato and Jalapeno Snacks

Kumato and Jalapeno Snacks


Makes: 8
Prep Time: 10 mins

Ingredients
500g Kumato® tomatoes
150g spreadable cream cheese
2 tbs jalapenos, drained , finely chopped
1 tbs chopped fresh coriander, plus extra to garnish
8 x soy linseed & sesame vita-weat lunch slices

Method
Thickly slice the Kumato® into rounds.
Combine the cream cheese, jalapenos and chopped coriander. Spread evenly over the crackers. Top with Kumato® slices. Season with salt and pepper. Top with coriander leaves if desired. Serve.

Ben Milbourne's Kumato® Masterclass

Kumato® tomatoes are a foodie favourite with their bold flavour and striking dark colour elevating summer dishes. 

Originating in Europe, this glasshouse grown tomato is a natural mix of wild and traditional tomato varieties. 

To keep up with their popularity and the demand from loyal foodie fans, Kumato® tomatoes are now grown 12 months of the year and peak in November, providing an abundance of Kumato® tomatoes just in time for festive celebrations. 

Celebrity chef Ben Milbourne said this deliciously distinct tomato could be eaten at any stage of ripeness. 

"Within three to five days, a Kumato® ripens from flavourful and bright green, to sweet and deep brown/red when fully ripe," said the former MasterChef contestant, cook book author and host of Food Lab. 

"Each stage of ripeness brings with it unique textures and tastes – all of which can be enjoyed and provide fantastic opportunities to experiment with delicious flavour pairings." 

Ben Milbourne shares his masterclass tips on Kumato® tomatoes: 

Simplicity - The Kumato® has such a fantastic flavour on its own that it's best to keep any dressing simple and not too overpowering. My favourite is to dress Kumato® tomatoes with regular light olive oil and a little sprinkle of sea salt. A bolder extra virgin olive oil is not necessary. 
Balance - The great thing about the Kumato® is that it has a slight acidity as well as sweetness, which means cooking with them is about balancing flavours. For a perfectly balanced dish, its best to pair Kumato® with ingredients that have umami tastes like haloumi cheese or a nice salty feta. 
Texture – When Kumato® tomatoes are in their earlier stages of ripeness, (brown on the bottom and green on top) they are full of flavour and have a wonderful firm texture that holds together well. It makes them ideal for cutting and salads. 
Sweetness – A ripe Kumato® (deep brown turning to a dark red) is perfect for cooking. This is also when they are at their sweetest and are delicious for roasting or cooking down into a decadent, rich pasta sauce. 
Flavour – To retain its deliciously sweet flavour, it's always best to store Kumato® tomatoes at room temperature on the kitchen bench. Refrigerating a Kumato® will affect the natural sugars and it won't be as sweet. 

Kumato® tomatoes are exclusive to Perfection Fresh and are grown in glasshouses in South Australia and Victoria. They are available as full-sized tomatoes and grape varieties. Kumato® tomatoes are sold at supermarkets and greengrocers nationally. 



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