Roasted cherry tomato puree with almonds and sesame mini sticks


INGREDIENTS (for 2 servings)

  • 450g cherry tomatoes
  • 220g onion
  • 1/2 teaspoon smoked paprika (optional)
  • 220g light spreadable cheese
  • 1 bunch fresh basil
  • 4 unpeeled almonds
  • 1 package of Sesame Mini Sticks


Preheat oven to 180°C.

Halve the tomatoes and slice the onions. Place the vegetables on a baking sheet lined with parchment paper, season with paprika (if desired), and bake for 30 minutes.

Blend the roasted vegetables with a few tablespoons of water for a few seconds, until you get a slightly chunky puree.

Work the spreadable cheese with 2 tablespoons of water to obtain a smooth cream.

Serve the cherry tomato puree warm, garnished with chopped almonds, cream cheese, and fresh basil, with the Sesame Mini Sticks on the side.


Recipe for 4 complete blocks, 2 per serving.