A crunchy, creamy, and juicy bite-sized snack that’s ideal for hot afternoons, healthy picnics, or light summer grazing.
Ingredients (Makes 6–8 rice cake snacks)
- 6–8 plain or lightly salted rice cakes
- 150g cream cheese or hummus
- 200g ripe cherry tomatoes, halved or quartered
- Fresh basil leaves
- 1 tbsp olive oil
- 1 tsp balsamic vinegar or glaze
- Salt & pepper to taste
- Optional: toasted pine nuts or pumpkin seeds for topping
Method
Step 1 – In a bowl, mix halved cherry tomatoes with olive oil, balsamic, a pinch of salt, pepper, and a few torn basil leaves. Let them marinate for 5–10 minutes.
Step 2 – Spread each rice cake with a generous layer of cream cheese or hummus (whichever you prefer).
Step 3 – Spoon the marinated tomatoes on top of each rice cake. Add a few extra basil leaves and sprinkle with seeds if using.
Step 4 – Serve immediately for best crunch – perfect as a light lunch, after-school snack, or picnic nibble.
