Black Olive Tapenade Philly and Slow Roasted Cherry Tomato Crackers

  • Ingredients for 25
  • 75 g pitted Kalamata Olives
  • 1 Clove Garlic
  • 2 Lemons (juice and zest of)
  • 1 tsp Capers
  • 2 Anchovy Fillets
  • 20 g Chopped Flat Leaf Parsley
  • 40 ml Extra Virgin Olive Oil
  • Black Pepper
  • 150 g Philadelphia Original
  • 15 Cherry Tomatoes
  • 1 tsp Dried Oregano
  • 0.5 tsp Sugar
  • Salt and Pepper to taste
  • 2 tbsp Olive Oil
  • 25 Canape Bases such as Sesame Crackers

1. Set the oven to 100℃. Slice the tomatoes in half and place on a tray cut side up. Sprinkle with sugar, salt and oregano. Drizzle with olive oil and allow to dry out in the oven for 5-6 hours. 2. Place all the ingredients for the tapenade except the Philly and blitz until everything is finely chopped and combined. Fold into the Philly and spread onto the canape bases. Top with the dried tomatoes and a spring of baby basil.