Roasted Tomato and Basil Crispbreads

Ever so easy and deliciously Italian, this crispbread roasted tomato and basil topping idea will make your working lunch less boring for sure.

-3 Amisa Organic Gluten Free Crispbread of your choice
-Handful of cherry tomatoes
-A drizzle of olive oil
-A drizzle of balsamic vinegar
-Salt and pepper
-Fresh basil leaves
-1 tbsp pine nuts
-Sundried tomato spread/red pesto

  1. Place your tomatos onto a baking tray and drizzle with olive oil and balsamic vinegar, and season to taste with salt and pepper.
  2. Roast in the oven at 200 degrees C for about 15 minutes, or until the tomatoes have just started to burst and release their juices.
  3. Whilst the tomatoes are roasting, toast your pine nuts in a dry frying pan (keeping an eye on them and keeping them moving so they don’t burn).
  4. Spread a thin-ish layer of your chosen tomato spread onto your Amisa Crispbread.
  5. Spoon on your roasted tomatoes, not forgetting any of the tasty juices.
  6. Pick some basil leaves and tear them up a little, then top your crispbreads with these, and finally the toasted pine nuts. Finish with a fancy flourish of olive oil! Enjoy!


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