Balsamic Roasted Tomato and Goat Cheese Crisps

Ingredients for Balsamic Roasted Tomato and Goat Cheese Crisps

• 8 cherry tomatoes

• 2 teaspoons balsamic vinegar

• Salt and black pepper

• 60ml canned white kidney or cannellini beans, drained and rinsed

• 1/2 teaspoons olive oil

• 4 large whole-grain crisp crackers

• 30g reduced-fat goat cheese, crumbled

• 8 baby rocket leaves

Preheat the oven to 177°C. In an 8- inch square baking dish, toss the tomatoes with the vinegar and salt and pepper to taste until coated. Bake for 8 to 10 minutes, until the tomatoes are soft, shaking the pan occasionally.

In a small bowl, mash the beans and oil to form a thick paste. Top each cracker with white bean paste, 2 warm tomatoes, a sprinkling of cheese, and 2 rocket leaves. Serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.