Pesto tomatoes on parmesan crisps

• Ingredients
• Nutrition

•  24 cherry tomatoes (about 2 punnets)
•  1/3 cup (80ml) extra virgin olive oil
•  1 cup (80g) finely grated parmesan, plus 1 tablespoon extra
•  1/4 cup basil leaves, plus leaves to garnish
•  1 tablespoon toasted pine nuts
•  1/2 garlic clove, finely chopped
• 
  

1. Step 1
   Preheat the oven to 160°C.
2. Step 2
   Place the tomatoes on a baking tray, drizzle with 1 tablespoon oil and season. Roast for 15-20 minutes until tomatoes start to collapse. Allow to cool.
3. Step 3
   Increase oven to 180°C and line 2 trays with baking paper. Spoon 1 1/2 teaspoons cheese in a 3cm round cutter on a tray and gently pat down the cheese. Repeat with the remaining cheese to make 24 discs, allowing room to spread. Bake for 5-7 minutes until lightly golden. Cool on trays to room temperature.
4. Step 4
   Meanwhile, place basil, pine nuts, garlic and extra parmesan in a small food processor, then whiz until finely chopped. With the motor running, add remaining 1/4 cup olive oil in a steady stream until combined. Alternatively, pound in a mortar and pestle until you have a coarse paste.
5. Step 5
   Place the crisps on a platter, top with pesto, tomatoes and basil, then serve.