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Balsamic Roasted Tomato and Goat Cheese Crisps

  • 2servings
  • 5minutes

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Source: www.tastebook.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, H
MineralsZinc, Copper, Natrium, Chromium, Calcium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 cherry tomatoes

  2. 2 teaspoons balsamic vinegar

  3. Salt and black pepper

  4. 1/4 cup canned white kidney or cannellini beans, drained and rinsed

  5. 1/2 teaspoon olive oil

  6. 4 large whole- grain crisp cracker s

  7. 1 ounce reduced- fat goat cheese , crumbled

  8. 8 baby arugula leaves

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350°F. In an 8- inch square baking dish, toss the tomatoes with the vinegar and salt and pepper to taste until coated. Bake for 8 to 10 minutes, until the tomatoes are soft, shaking the pan occasionally.

  2. In a small bowl, mash the beans and oil to form a thick paste. Top each cracker with white bean paste, 2 warm tomatoes, a sprinkling of cheese, and 2 arugula leaves. Serve.

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