Tomato cheesecakes with green olives

These surprising savoury cheesecakes are a delicious finger-food.

  • 1 hr 10 mins cooking
  • Makes 8
  • Print


  • 4 medium vine-ripened tomatoes (600g), halved
  • 1 tablespoon extra virgin olive oil
  • 1 1/2 cups (175g) LSA (see tip)
  • 30 grams (1oz) cold butter, chopped
  • 2 teaspoons water
  • 1 teaspoon freshly ground black pepper
  • 250 grams cream cheese, softened
  • 2 eggs
  • 60 grams (2oz) baby spinach


  • 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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