Olive and Tomato Checkerboards

Olive and Tomato Checkerboards
60 Mins
Prep time
95 Mins
Cooking time
Serves 15

What you need

  • 16 cherry tomatoes, halved
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon sugar
  • salt and pepper, to taste
  • 90g butter
  • 1 cup plain flour
  • 1 cup grated mature cheese
  • 125g PHILADELPHIA Block Cream Cheese, softened
  • 1/2 teaspoon cayenne pepper
  • 16 black olives, pitted and halved
  • fresh herbs to garnish

How to make it

  1. COMBINE tomatoes with oil, vinegar, sugar, salt and pepper in a small bowl; mix well. Place tomatoes in a single layer on baking tray and bake at 160°C for 20 minutes or until tomatoes are slightly shrivelled and soft.
  2. PLACE butter and flour in food processor and process until mixture resembles breadcrumbs. Add cheese and process until the dough forms a ball. Wrap in plastic, and refrigerate until firm.
  3. ROLL out the pastry between two pieces of baking paper to 7mm thickness. Cut into 5 cm squares; chill until firm. Place on greased baking trays and bake at 180°C for 15 minutes or until crisp and golden.
  4. COMBINE PHILLY and cayenne pepper. Spread biscuits with PHILLY mixture, then top each biscuit with two tomatoes and two olives. Garnish with herbs and serve.