25.2 ounce containers of Boursin cheese (or any similar herbed cream cheese)
1/3cupwhole milk Greek plain yogurt
1 ½poundsapproximately 3 medium and some assorted smaller heirloom tomatoes, sliced ¼ inch thick
1/3cupslivered kalamata olives
Slivered fresh basil for sprinkling
Coarse salt and fresh coarse ground pepper for sprinkling
Extra virgin olive oil for drizzling
Instructions
Preheat oven to 375 degrees Fahrenheit.
Coat a large sheet pan with approximately 2 teaspoons of the olive oil.
Place 1 sheet of phyllo dough on the sheet pan. Using a pastry brush, coat the phyllo with some of the olive oil. Scatter a few teaspoons of the cracker crumbs evenly over the top.
Repeat with remaining phyllo sheets, brushing each layer with oil and scattering with crumbs. Brush the eighth and final layer of phyllo with olive oil only.
Bake for 25 minutes, rotating the pan after 15 minutes. Bake until golden brown and crispy. The phyllo will puff – this is ok!
Allow crust to cool completely.
In a bowl, blend together the Boursin and yogurt. Using an offset spatula spread cheese mixture evenly over the top of the baked phyllo, leaving approximately a ½ inch border uncovered.
Lay tomato slices decoratively on top of the filling. Scatter olives and basil on top.
Sprinkle salt and pepper over the top, and finish with a drizzle of olive oil on top if desired. Serve at once cut into squares.