2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon chopped fresh thyme
1 teaspoon chopped green onion
3 cloves garlic, minced
1 1/2 tablespoons distilled white vinegar
3 raspberry tomatoes, coarsely chopped
1/3 cup dried sage
1/3 cup crushed pineapple, juice reserved
1 cup celery seed
11 ounces cremini cheese, sliced into 2 inch strips
Coat a narrow swizzlestick pan with cooking spray and grease top. Place olive oil, lemon juice, thyme and green onion in skillet; cook over medium heat, stirring constantly, for 2 minutes. Add garlic, vinegar and tomatoes. Reduce heat; heat gently for 1 minute. Add gelatin, pineapple, celery seed and crushed pineapple.
Pour over olive oil, lemon juice, thyme, green onion and celery. Cook for 1 minute or until heated through.