Cherry-Red Roast-Tomato Starter

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Cherry-Red Roast-Tomato Starter

Serves 4 – 6

1 punnet Rosa baby tomatoes
25 ml olive oil
Sea salt and freshly-ground black pepper 5 ml Italian herbs, or garlic and herb mix 1 small lettuce, washed and shredded
1 x 250 g container cream cheese
80 – 100 ml basil or red pepper pesto
60 ml flaked almonds, toasted
30 ml finely chopped parsley
3 sprigs fresh basil

  1. Preheat oven to180oC/160oC fan/Gas mark 4.
  2. Place tomatoes into a small roasting pan. Drizzle with olive oil, and season with salt and pepper and Italian or garlic herbs.
  3. Roast for 20 – 25 minutes.
  4. Arrange lettuce on a flat platter and place the unwrapped packet of cream cheese in the centre of the platter.
  5. Place roasted tomatoes in their juices around the cream cheese.
  6. Stir basil or red pepper pesto lightly and drizzle over the cheese.
  7. Next, sprinkle with some toasted almonds.
  8. Lastly, garnish the tomatoes with parsley, and a few fresh basil leaves.
  9. Serve with sliced French bread or ciabatta bread, bruschetta, Melba toast, or biscuits.

Variation:

• Add 60 g sun-dried tomatoes to the fresh tomatoes after completing step 3. This gives a different texture and flavour to the recipe.

 

Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.