This quick and easy recipe makes a lovely and fresh starter, with no lack of flavour and colour.
Ingredients:
1. 1 punnet baby tomatoes
2. 25ml olive oil
3. 5ml Italian herbs/ garlic and herb mix
4. 1 small lettuce, washed and shredded
5. 80-100ml basil/ red pepper pesto
6. 250g cream cheese
7. 60ml flaked almonds, toasted
8. 30ml finely chopped parsley
9. 3 sprigs fresh basil
10. Salt and pepper to taste
Method:
1. Preheat oven to 160-180 ° C, gas mark 4.
2. Place tomatoes in 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. Sprinkle with toasted almonds.
8. Garnish the tomatoes with parsley and a few basil leaves.
9. Serve with French bread, Ciabatta bread, bruschetta, Melba toast, or biscuits.
Recipe taken from Richard Hirsch’s recipe book, His and Hirsch’s.
