Roast tomatoes and kale crisps
Something different to add to antipasto platters and cheese boards.
16 cherry tomatoes
16 leaves fresh basil
1 bunch kale
Preheat oven to 150°C.
Place tomatoes in a baking dish and roast in preheated oven for 25-30 minutes or until soft.
Transfer to individual spoons and garnish with basil leaves.
Serve with kale crisps.
Preheat oven to 180°C.
Slice kale leaves off the stalks.
Place on baking paper on an oven tray and bake in preheated oven for 5-10 minutes or until crisp.
Remove from oven and serve with roast tomatoes.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||0.08g|