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Basil and Cherry Tomato Rice Cake Stack

A delightful and gluten-free dish featuring layers of crispy rice cakes topped with fresh basil, juicy cherry tomatoes, and melted cheese.

10m prep
15m cook
2 servings
easy difficulty
Total: 25m
Ingredients
pepper
1 teaspoons
to taste
basil
1 cups
fresh, torn
cheese
1 cups
shredded, any type you prefer
salt
1 teaspoons
to taste
olive oil
1 tablespoons
for drizzling
rice cakes
4 whole
cherry tomatoes
1 cups
halved
Instructions
1

Start by preheating your oven to 375°F. Next, slice the cherry tomatoes in half and set them aside. Take the rice cakes and arrange them on a baking sheet.

2

Sprinkle a layer of cheese over each rice cake. Place the halved cherry tomatoes on top of the cheese.

3

Tear fresh basil leaves and scatter them over the tomatoes. Drizzle a little olive oil over the top for added flavor.

4

Season with salt and pepper to taste. Bake in the preheated oven for 15 minutes or until the cheese is melted and bubbly.

5

Remove from the oven and let cool for a few minutes before serving. Enjoy your Basil and Cherry Tomato Rice Cake Stack warm!

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