Mini cheesecake with savoury parmesan, ricotta and Speck Alto Adige PGI taralli biscuits

Course: appetizer
Style: modern
Level of difficulty: medium 
Preparation time: 45 min.
Created by: Maria Grazia Cericola

     

Print  
   Mini cheesecake with savoury parmesan, ricotta and Speck Alto Adige PGI taralli biscuits
For the taralli base
200 g taralli biscuits
100 g butter
 
For the cream cheese filling
250 g cream cheese spread
250 g fresh ricotta 
60 g grated parmesan
60 g fresh rocket lettuce
60 g Speck Alto Adige PGI
Garnish with 6 slices of Speck Alto Adige PGI
  

Preparation

Place the taralli in a food processor bowl and pulse for a few seconds at top speed.  
Melt the butter in a saucepan, add the crumbled taralli and combine with a spoon. Divide half the mixture between 6 glasses, and press down well with the back of the spoon. Place the glasses in the fridge. 
 
To make the filling, place the cheese spread and ricotta in a bowl and whip well. Add the grated parmesan and continue mixing until the cream is smooth and thick. 
Divide the cheese cream filling evenly between two bowls. 
Add half of the finely chopped rocket lettuce to one bowl, and the delicious Speck Alto Adige PGI, cubed very finely, to the other. 
Transfer the mixtures to two piping bags, without a nozzle. 
 
Remove the glasses from the fridge, and cover the taralli base with a generous layer of cheese cream and Speck Alto Adige PGI.
Cover with two spoonfuls of the remaining taralli and top with a layer of cheese cream and rocket lettuce.  
Roll the slices of Speck Alto Adige PGI into little roses, and arrange on top of the mini cheesecakes.  


  
 
back to the recipes

Ready to try something new?

See more Speck recipes ...

Tortelli with Speck Alto Adige - recipe

Tortellini with speck

Instead of buying from the store, make this speciality from Italy yourself! Mhmmm ... it smells so good!

to the recipe

“Schlutzer” refined with Speck Alto Adige over fresh salad - recipe

“Schlutzer” refined with speck served over fresh salad

Filled Schlutzkrapfen pasta, roasted Speck Alto Adige PGI, and fresh leaf salad: The hearty starter in between meals.

to the recipe

Fig salad with Speck Alto Adige, hard cheese and balsamic glaze - recipe

Fig salad with Speck, hard cheese and balsamic glaze

Figs meet Speck – the aromas of the fruit and the spicy flavour of the Speck Alto Adige combine to produce a special salad.

to the recipe

Mascarpone and Speck Alto Adige PGI Mousse with Rosemary Biscuits - recipe

Crunchy meets creamy: Delicious rosemary biscuits with mascarpone mousse and speck

Crunchy meets creamy: Delicious rosemary biscuits with mascarpone mousse and speck

to the recipe

Dumplings with Speck Alto Adige and Stelvio – recipe

Dumplings with Speck Alto Adige PGI and Stelvio PDO

A true classic of South Tyrolean cuisine, reimagined with Speck Alto Adige PGI, spinach and roasted hazelnuts.

to the recipe

Bauerntoast with original Speck Alto Adige - recipe

South Tyrolean Bauerntoast

A dish often enjoyed on an Alpine tour or as a snack: South Tyrolean Bauerntoast is more than just bread.

to the recipe

Torta salata with original Speck form Alto Adige e onions - recipe

Speck onion quiche

Those who like hearty meals should try out South Tyrolean “Quiche Lorraine.”

to the recipe

Tagliatelle with crispy Speck Alto Adige PGI and chestnuts - recipe

Tagliatelle with crispy Speck Alto Adige PGI and chestnuts

A fragrant first course, irresistible for those who love the full taste of chestnuts and Speck Alto Adige PGI.

to the recipe

Macaroni with Speck Alto Adige, tomatoes and courgette - recipe

Macaroni with Speck, coloured tomatoes and courgette

Enjoy a taste of Bella Italia with this light everyday dish featuring cherry tomatoes, courgette and Speck Alto Adige.

to the recipe

Salad of cabbage with Speck Alto Adige and Schüttelbrot croutons -recipe

Krautsalat-in-the-jar: salad of white and red cabbage with Speck and schüttelbrot croutons

For lovers of South Tyrol - a salad served with Speck Alto Adige PGI in the jar.

to the recipe