Mini pesto cheesecakes
Prep
90 min
Difficulty
Easy
Instructions
Place the snackerini and walnuts in a food processor and pulse until the mixture resembles coarse crumbs; season with salt and pepper, add the oil, and mix well.
Use a pastry ring to form 4 bases: transfer the mixture onto a sheet of parchment paper and press firmly with your hands. Refrigerate for at least 30 minutes.
Mix the ricotta with the Parmesan and pesto; season with salt and pepper.
Spread the ricotta mixture onto each snackerini base and smooth the surface with a spoon.
Refrigerate for at least 30 minutes; finally, garnish each cheesecake with a cherry tomato, 2 olives, and a few sprigs of salad greens.
Products used
Ingredients
For the crust:
20g
walnut halves
salt, pepper
For the filling:
250g
fresh ricotta
20g
grated Parmigiano-Reggiano
4
semi-dried cherry tomatoes in oil
8
Taggiasca olives
lettuce or basil for garnish
salt, pepper
