Ingredients

• 1/2 cup Tal’s Toum Jalapeño Cilantro
  
• 1 loaf sourdough bread, sliced into
• 1/2-inch thick pieces
  
• 3 tablespoons olive oil
  
• 1/4 cup fresh cilantro, chopped (for garnish)
  
• 1 jalapeño, thinly sliced (optional, for extra heat)
  
• Zest of 1 lime (optional, for a citrusy twist)
  
• Sea salt, to taste

Methods

1. Prepare the Sourdough:
   Preheat your oven to 375°F (190°C). Arrange the sourdough slices on a baking sheet in a single layer. Brush both sides of each slice lightly with olive oil.
   
2. Toast the Bread:
   Bake the sourdough slices for 8-10 minutes, flipping halfway through, until golden and crispy. Remove from the oven and let cool slightly.
   
3. Spread the Toum:
   Generously spread Tal’s Toum Jalapeño Cilantro onto each sourdough slice.
   
4. Garnish and Serve:
   Sprinkle the crostini with fresh cilantro, jalapeño slices (if using), and a touch of lime zest for a bright, zesty finish. Add a pinch of sea salt to enhance the flavors.