Roasted baby tomatoes and cream cheese starter

Roasted baby tomatoes and cream cheese starter

Preparation time: 10 mins
Cooking time: 25 mins


  • 250
    smooth cream cheese
  • Half bottle basil pesto
  • 25
    olive oil
  • chopped parsley
  • 5
    dried basil
  • 15
    brown sugar
  • seasoning
  • 1 punnet baby tomatoes
  • drizzle of balsamic vinegar
  • Fresh basil leaves for garnish


Pre-heat oven to 200 degrees Celsius. Halve baby tomatoes and place in a roasting dish. Sprinkle olive oil, herbs, brown sugar, seasoning and balsamic vinegar over tomatoes. Roast for approximately 25 minutes. Take cream cheese out of tub and place in middle of platter. Surround with the roasted baby tomatoes. Sprinkle chopped parsley over the tomatoes. Pour half the bottle of basil pesto over the cottage cheese. Garnish with fresh basil leaves. Serve with toasted pita wedges or warm crostini.


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