Roast tomatoes and kale crisps

Something different to add to antipasto platters and cheese boards.

Roast tomatoes and kale crisps


Serves 4

Roast tomatoes:
16 cherry tomatoes
16 leaves fresh basil

Kale crisps:
1 bunch kale


Roast tomatoes:
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.

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]
Energy 201kj
Protein 3.2g
Total fat 1.0g
- saturated fat 0.1g
Carbohydrates 4.4g
- sugars 4.3g
Fibre 4.3g
Sodium 11mg

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