Papaya bruschetta
Indulge in the ultimate tropical treat!
Cut 1 ripe Skybury papaya in half andfresh basil leaves and set aside. In a food processor or blender, combine Skybury papaya seeds, 2 tbsp white sugar, ¼ cup red wine vinegar, ¼ cup macadamia oil, 1 tsp mustard powder and 2 stalks chopped green onions. Process until smooth and thick and seeds have broken up. Pour over diced and sliced papaya mixture. Gently stir to coat all ingredients evenly. Slice 1 French baguette evenly – about 1cm slice each – and place in heated oven (200°C) about 8 mins. Remove and rub with sliced garlic and spray with olive oil. Serve papaya mixture on top of sliced baguette.
