Recipe
Wash them and prick each cherry tomato once with a toothpick or small knife so syrup can penetrate.
In a saucepan, combine water, sugar, honey, and cardamom. Heat gently until sugar dissolves.
Add the pricked tomatoes into boiling syrup. Let them simmer uncovered for about 5-10 minutes, gently stirring so they don’t burst. Pour in the lemon juice to help prevent crystallisation. Continue simmering until the syrup thickens slightly and coats a spoon. Cool slightly and transfer the tomatoes and syrup into sterilised jars. Let cool completely before sealing.
Soften the butter at room temperature.
Beat the breadsticks, salt and pepper in a food processor, until finely ground.
Add the butter and thyme. Mix until completely combined and the mixture becomes a paste.
Press the mixture firmly and evenly into the base of a lined springform tin. Chill in the fridge for 1 hour to set
Soak the gelatin sheets in cold water, until softened.
In another bowl, add the cream cheese, yogurt, crumbled feta cheese, salt, pepper and lemon zest and juice. Whisk together until completely combined and smooth.Make sure there are no lumps left in the mixture.
Heat the milk over low heat.Remove the gelatin from the water and squeeze. Add to hot milk and stir until it dissolves completely.
Add the milk to the cream cheese mixture. Whisk to combine.
Remove the crust from the refrigerator and spread the filling over it.
Refrigerate and after a couple of hours, or until set, top with your chilled tomatoes.
Serve with a crisp salad and share with friends.
