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

     

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   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.  


  
 
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