Preparation
Drizzle the cherry vine tomatoes with a little olive oil, season before roasting them in the oven at 180 degrees for 20-25 minutes, until they start to caramelise.
Meanwhile, cook your asparagus until tender, then stop cooking in ice water.
Spread a layer of cream cheese on top of the Sigdal Pumpkin Seed Crisps, then top with roasted cherry tomatoes and asparagus.
Sprinkle with a few pumpkin seeds and a drizzle of green pesto.
Copyright photo and recipe : abritinhelskinki.com