Tiny Parmesan and Rosemary Shortbreads w/ Roast Cherry Tomatoes and Feta

20 cherry tomatoes, halved
2 tsp olive oil
½ tsp honey
salt, black pepper
1 cup crumbled feta cheese
10 pitted black olives, quartered
Rosemary leaves to garnish
1 recipe tiny Parmesan and rosemary shortbreads (see recipe below) 

Preheat oven 400F.  Place tomato halves on a sheet pan and sprinkle with oil, honey, salt, and pepper.  Roast in oven until softened, 20 minutes.  Top shortbreads with tomatoes and feta.  Garnish with olives and rosemary leaves.  Serve at room temperature.  Makes 40

 Tiny Parmesan and Rosemary Shortbreads

½ cup all-purpose flour, shifted
salt, cayenne pepper
3 tbsp cold butter, diced
¼ cup grated Parmesan cheese
1 tsp dried rosemary 

Essential Equipment
1 ½ fluted pastry cutter, baking parchment 

Preheat oven to 350F.  Place flour, a pinch each salt and cayenne, butter, Parmesan, and dried rosemary in a food processor; pulse to form a smooth dough.  Roll out dough on a floured surface to a ¼ inch thickness.  Stamp out 40 rounds with the pastry cutter.  Place dough rounds on parchment-lined baking sheets ¾ apart and refrigerate for 30 minutes.  Bake until gold brown, 8 minutes.  Cool completely on a wire rack before topping.  Makes 40 

~ Submitted by Diane Seebass