Although this hearty, warm-the-soul appetizer looks a bit labor-intensive, fear not: the pierogies (the half-moon-shaped dumplings that are a Polish specialty) can be found ready-made in the frozen-foods section of many supermarkets.
Boil the pierogies according to the package directions. Drain thoroughly.
Heat the oven to 425º. In a large bowl, combine the olive oil, rosemary (or thyme), salt, and pepper. Add the pierogies and toss to coat them thoroughly.
Arrange the pierogies, in a single layer, on an ungreased baking sheet. Bake until just beginning to brown, about 15 minutes. Transfer baking sheet to a wire rack and let cool for 5 minutes.
Spread the pierogies with a thin layer of softened cream cheese. Atop the cream cheese, sprinkle chopped tomatoes, chopped olives, and basil. Transfer the pierogies to a serving platter. Makes 24.