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Mini savory cheesecake with herbs

ingredients

servings

4

Iodized salt

to taste

Parsley

1 sprig

Basil

1 teaspoon

Chives powder

to taste

Isinglass

5 grams

Breadsticks

12 unit

Fresh cream

2 spoons

Butter

80 grams

Philadelphia spreadable cheese

200 grams

Ricotta cheese

250 grams

starters from Italy

Mini savory cheesecake with herbs

Mini savory cheesecake with herbs

with gluten with fish with lactose

ready in

45 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Mini savory cheesecake with herbs

Tantalizing appetizers or finger food portion, great to serve for a party or dinner in the garden.

Mini savory cheesecake with herbs step 1

step 1

I let soften the gelatin in cold water for about ten minutes.

Mini savory cheesecake with herbs step 2

step 2

I finely chopped breadsticks and I joined the melted butter.

Mini savory cheesecake with herbs step 3

step 3

I distributed the mixture into cups muffin drawing the base with the back of a spoon, and I place it in the fridge for 30 minutes.

Mini savory cheesecake with herbs step 4

step 4

For the filling, I put in a bowl the ricotta, cream cheese, herbs and salt, having amalgamated well, I added the squeezed gelatine and dissolved into the cream.

Mini savory cheesecake with herbs step 5

step 5

Then I spread the cream on the basis of cheesecake and place in the fridge for a couple of hours.

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