Preparation

Blanch the lemon peel in water. Make a syrup with 200 gr of sugar and 200 ml of water. Once it starts to boil, add the blanched lemon peel.

Cut the cherry tomatoes in half, salt and sugar them, then roast them in the oven for 15 minutes at 175 °C.

Layer the ingredients between the slices of bread, cut into wedges and serve them at a summer picnic.