Roasted baby tomatoes and cream cheese starter

Prep: 10 mins, Cooking: 25 mins
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Roasted baby tomatoes and cream cheese starter


By Anne Morgan October 28 2009
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Ingredients (10)

250 g cream cheese — smooth
pesto
25 ml fresh chillies — 573
fresh parsley — chopped
5 ml dried basil
15 ml brown sugar
seasoning
baby tomatoes
vinegar — balsamic
fresh basil — to garnish
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Method:

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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