Puffed Rice Cakes with Maple Balsamic Strawberries, Goat Cheese, and Basil

A quick, easy snack featuring puffed rice cakes and strawberries roasted over the stove in a maple balsamic glaze. Eat as a busy morning breakfast, a snack between meals, or a pre or post-ride snack.

Ingredients

2 whole grain rice cakes

1 Tbsp goat cheese per rice cake (Substitute yogurt or mascarpone cheese)

4 - 6 strawberries hulled and sliced

2 tsp maple syrup

1 tsp balsamic vinegar

2-3 basil leaves, chiffonade

Directions

Prepare two rice cakes and evenly spread with goat cheese.

Heat a small saute pan over medium heat. Hull and slice your strawberries. Add sliced strawberries, maple syrup, and balsamic vinegar and saute for 3 - 5 minutes, stirring occasionally.

Top rice cakes with strawberries, basil chiffonade, and extra juices from the strawberries.

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