Pesto, Tomato & Mozzarella Rice Cakes
Rating:
Ingredients:
- 2 brown rice cakes
- 1 Tbsp pesto
- 1 medium ripe tomato
- 60g mozzarella cheese (I used 2 bocconcini balls, each weighing 30g)
- 1 tsp olive oil (optional)
- A generous drizzle of balsamic glaze
- 1 Tbsp finely chopped fresh basil
- A few turns of the salt and pepper shaker
Method:
- Slice tomato and mozzarella into slices.
- Spread rice with ½ Tbsp pesto each.
- Top with the sliced tomato and mozzarella. Drizzle with the olive oil.
- Add the fresh basil. Squeeze over a generous drizzle of balsamic glaze. Add a few turns of the salt and pepper shaker.
Notes:
As a general guide, one loaded rice cake works well for a snack, two or more works well as a main (served alongside a simple salad).