Method

• 1.
  Preheat the oven to 160°C.
• 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.
  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.
  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.
  Place the crisps on a platter, top with pesto, tomatoes and basil, then serve.