Parmesan Shortbread with Slow-Roasted Tomatoes

Name: Parmesan Shortbread with Slow-Roasted Tomatoes
Yield: Makes 24
Ingredients: 240 g Parmesan cheese, grated; 240 g cake flour; 60 ml chopped fresh thyme leaves; 60 ml olive oil; 250 g cream cheese; 50 g fresh basil leaves; 180 g butter, softened; a pinch of cayenne pepper; 250 g cherry tomatoes, halved; salt and freshly ground black pepper to taste

Preparation info

Makes
24

Difficulty
Medium

Appears in

Simply Delicious

By Zola Nene

Published 2016

About

Crispy and flaky cheese-flavoured shortbread biscuits with dollops of cream cheese and sweet roasted tomatoes, this dish hits all the right flavour notes and makes for a fabulous canapé.

Ingredients

250 g cherry tomatoes, halved
salt and freshly ground black pepper to taste
60 ml chopped

Vegetarian
Cookies

Method

Preheat the oven to 100°C.
Place the halved tomatoes, cut side up, on a baking tray in one layer and season with salt and pepper. Sprinkle over the thyme and olive oil and roa