5-minute tomato, basil and rice-cake bruschetta
I bought a bag of the most amazing baby plum tomatoes I have ever tasted last week. They were so succulent, sweet and juicy, I ate half a dozen straight out of the bag.
They were from Jo’s Organic Stores in Penarth, where I was taking part in Wake Up To Organic and filming for Made in Cardiff TV, and I can’t wait to go and get some more.
I was thinking of a dish I could include them in that would showcase their flavour and keep them as the star of the dish, rather than hiding them away among too many other ingredients.
And so I came up with this gluten-free tomato and basil bruschetta that uses rice cakes rather than bread (as bread can play havoc with my IBS). Rice cakes can sometimes be dry you don’t top them with something, so I wasn’t sure how this would turn out. But the oil and juices seeped into the rice cakes, making it meltingly delicious. My two boys, Little Man O, age 3¾ and Baby Boy I, 15 months, loved this and absolutely devoured it. A definite hit and cheap and healthy too.
Ingredients – per person
½ tbsp of olive oil
A dash of balsamic vinegar
50g baby plum tomatoes, chopped in half
A few leaves of fresh basil
2-3 rice cakes
Salt and pepper to season
- Heat the olive oil in a pan and lightly cook the tomatoes.
- After about two minutes, add in the balsamic.
- After a further minute, add in the fresh basil.
- Season to taste with salt and pepper, and spoon onto the rice cakes.
- Serve with a leafy green salad.
Does this tempt you? You might also like my recipe for butternut squash, feta and baby spinach salad or roasted peppers stuffed with quinoa, mushroom and courgette.
You can find all my recipes here.
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