Quick & Easy

Tomato cheesecakes with green olives

These surprising savoury cheesecakes are a delicious finger-food.
Tomato cheesecakes with green olives
1H 10M



1.reheat oven to 180°C/350°F. Line a shallow-sided oven tray with baking paper. Place tomatoes, cut-side up, on tray; drizzle with oil, season. Roast tomatoes for 40 minutes. Pour any pan juices into a jug.
2.Meanwhile, grease eight 6cm (2½in) egg rings.
3.Pulse LSA, butter, water and pepper in a small food processor until ingredients come together. Divide mixture into eight portions; press firmly into rings. Refrigerate until required.
4.Beat cream cheese in a small bowl with an electric mixer for 2 minutes or until smooth. Beat in eggs, one at a time; season. Spoon cheese mixture into rings. Lightly press one tomato half on top of each cheesecake.
5.Bake cheesecakes for 20 minutes or until golden brown and slightly puffed.
6.Meanwhile, press olives with the side of a large knife blade; remove pips. Chop olives finely. Add olives to reserved pan juices; season to taste.
7.Just before serving, spoon olive mixture over cheesecakes; serve warm with spinach leaves.

LSA is a mixture of ground linseeds, sunflower seeds and almonds. It’s available from some large supermarkets and health food stores.


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