Slice tomatoes and arrange on a large plate or platter

Wash and chop basil and cover tomatoes with it, leaving a ring of about ¼ inch red tomatoes on the outside.

Mix 3 ¾ rawcotta cheese with rosemary.

Plop teaspoons full of rawcotta-rosemary cheese onto each tomato at the outside of the plate and then working into the center of the dish on some of the tomatoes forming a nice circle of tomatoes that have cheese on them (probably about 2/3 of the tomatoes will have cheese).

Make a simple dressing in your high-speed blender with garlic cloves, vinegar, ¼ cup of rawcotta cheese, pinch of salt and two pitted dates.

Drizzle the simple dressing over the dish.

Place olives on some of the tomatoes that have cheese.