Summary

Ingredients

• 175 g butter
• 100 g crackers, round
• 4 sheets gelatine, white
• Herbs, chopped, mixed (flat leaf parsley, basil, thyme, dill)
• 400 g double cream cheese
• 125 g sour cream or solid sour cream
• Salt and pepper, white
• 100 g cherry tomato (s)
• 100 g rapes, seedless
• Crackers, to decorate
• Herbs, for garnish

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Instructions

1. Melt butter over low heat. Finely crumble the crackers and mix carefully with the melted butter. Spread the mixture evenly in a springform pan (20 cm) and press down firmly. Chill for about 1 hour.
2. Soak the gelatine in cold water. Finely chop the herbs. Mix the cream cheese with sour cream and about 3/4 of the herbs and season with salt and pepper to taste. Squeeze out the gelatine, dissolve it over low heat and stir it carefully into the cream. Spread everything on the cracker base and refrigerate for another 30 minutes.
3. Then remove the cake from the edge of the springform pan. Turn the tomatoes and grapes in the remaining herbs and place on the cake. Garnish with fresh herbs and crackers.