Recipes

Ingredients (for 10 portions)
3 crushed HRYSAFI barley rusks
2 tablespoons of crushed walnuts
8-10 tablespoons of olive oil
2 cups of finely grated HRYSAFI “kalathaki” cheese
3 tablespoons of cream cheese
3 tablespoons of strained yoghurt
2 tablespoons of low-fat cream

20 to 30 cherry tomatoes roughly chopped
2 tablespoon of olive oil
1 tea spoon of oregano or thyme
1 tea spoon of honey
1 tea spoon of brown sugar
2 tea spoons of balsamic vinegar
4-5 fresh basil leaves

Mix the grated rusks in a bowl with the chopped walnuts and the olive oil. In another bowl, mix the cheeses with the yoghurt and cream to make a spreadable mixture. Take a large cheesecake mould and place in a round platter. On the base, place a layer of the rusk mix of around 2-3centimetres and press gently. Over it, pour the cheese mixture and place in the refrigerator for about 30-40 minutes. In a pan, add the two tablespoons of olive oil, the tomatoes, the honey, the brown sugar and the vinegar and work the mixture for 3-4 minutes over high
heat until caramelized. Remove the cheesecake from the mould and drizzle with the tomato sauce. Garnish with oregano or thyme and serve.