Cube cheese, set aside.

Rinse tomatoes. Slice off just the tip of the top of the tomato - giving you a flat surface.

In a small bowl, toss the tomatoes with the olive oil, Herbs De Provence, salt & pepper. Set aside.

For the tapenade, crush the olives, olive oil and salt to make a puree. I used a mortal & pestle.

Assemble. Cube of cheese on the bottom, place a tomato on top. Pierce skewer thru center. Place on serving plate and drizzle any olive oil mixture over tops. Spoon olive tapenade on top of tomatoes.

Enjoy!