Ingredients
- 2 rice cakes.
- 1/3 punnet of cherry tomatoes, halved.
- 1/4 cup basil leaves.
- 40 g mozzarella cheese, pulled into bits or sliced into rounds.
- sea salt, to season.
- freshly ground black pepper, to season.
- 1 teaspoon olive oil, to drizzle.
Directions
- 1. Evenly top each rice cake with tomato halves, basil and cheese. Season with salt and pepper and drizzle with olive oil to serve.
Note
Try this: Sarah lightly toasts her rice cakes in the toaster to give them a popcorn flavour.
Dairy-free option: Replace mozzarella with 1/4 of an avocado sliced.
Paleo option: Replace mozzarella with 1/4 of an avocado and use two slices of Paleo Veggie Bread in place of the rice cakes.
This is the perfect fresh Summer breakfast made in 2 minutes and you’re out the door!
Ingredients
- 2 rice cakes.
- 1/3 punnet of cherry tomatoes, halved.
- 1/4 cup basil leaves.
- 40 g mozzarella cheese, pulled into bits or sliced into rounds.
- sea salt, to season.
- freshly ground black pepper, to season.
- 1 teaspoon olive oil, to drizzle.
Directions
- 1. Evenly top each rice cake with tomato halves, basil and cheese. Season with salt and pepper and drizzle with olive oil to serve.
Note
Try this: Sarah lightly toasts her rice cakes in the toaster to give them a popcorn flavour.
Dairy-free option: Replace mozzarella with 1/4 of an avocado sliced.
Paleo option: Replace mozzarella with 1/4 of an avocado and use two slices of Paleo Veggie Bread in place of the rice cakes.