Cornbread with delicious toppings

Ingredients for 6 servings:

• 100 g crème fraîche
• 3 dashes of Sriracha sauce or chili sauce
• 1 dashes lemon juice
• 2 tomatoes
• 2 shallots
• 40 g almonds, chopped
• ½ bunch chives
• e.g. salt and pepper
• n. B. Herbs of Provence
• 6 slice(s) of cornbread (e.g. organic crispy corn bread, gluten-free)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Finger food, gluten-free

Combine the crème fraîche, chili sauce, and lemon juice and stir vigorously. Note: If you like it spicier, use the “very hot” chili sauce (red lid). For a less spicy dish, use the “hot” chili sauce with the green lid and/or simply use less. Chop the tomatoes, shallots, and chives as finely as possible. Add only half of the chopped chives to the crème fraîche. Add the tomatoes and shallots along with the finely chopped almonds and season with salt, pepper, and Provençal herbs (Tip: If you like, you can also add some finely chopped garlic and other spices to taste). Mix everything well and spread the crème fraîche on the 6 cornbread slices. Toast the bread slices on a prepared baking sheet in a preheated oven at 150°C (300°F) for 10 minutes. Then sprinkle the remaining chopped chives over the finished bites.