Light savory cheesecake capricciosa. With the arrival of the warm season, we need cold dishes that are always ready and light, without neglecting taste and appearance. You won’t cook anything.
That’s why I love creating these dishes, calling them sandwich dishes would be an offense, as they are true works of culinary art.
You can prepare them for buffets, in aperitifs, as dinner or even as a cold lunch to take to work or a picnic.

To see other savory cheesecakes click here:
with broccoli
with purple cabbage
with raw vegetables

Difficulty: Very easy
Cost: Very cheap
Rest time: 1 Hour
Preparation time: 20 Minutes
Portions: 6
Cooking methods: No-cook
Cuisine: Italian
Seasonality: All seasons

431.04 Kcal

calories per serving

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Energy 431.04 (Kcal)
Carbohydrates 32.91 (g) of which sugars 10.78 (g)
Proteins 17.94 (g)
Fat 26.19 (g) of which saturated 2.39 (g)of which unsaturated 3.23 (g)
Fibers 4.46 (g)
Sodium 651.38 (mg)

Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

10 slices white bread (low glycemic index)
10.6 oz zucchini
7.1 oz cherry tomatoes
1.06 oz red Tropea onion (optional)
2.8 oz tuna in oil (weighed after draining)
3.5 oz 0% fat Greek yogurt
3.5 oz milk
8.8 oz fresh spreadable cheese
10 Greek black olives
3.5 oz pickled vegetables (julienne)
3.5 mushrooms (pre-cooked in can or in oil)
10 leaves basil
1.8 oz extra virgin olive oil
to taste dried oregano
5 cherry tomatoes
to taste balsamic vinegar glaze

Tools

what we need to prepare the

1 Loaf Pan (or loaf pan
Brush silicone brush
Bowl bowl
Spatula (or silicone spatula)
Slicer for vegetables

Preparation: Light Savory Cheesecake Capricciosa

Prepare 1.8 oz of oil in a small bowl, seasoning with pepper, oregano, and salt.
Slice the zucchini lengthwise using a mandoline, arrange them on a plate and brush with flavored oil. The scraps that you can’t slice, cut them into pieces and set aside.
Let them rest for 30 minutes.
In the meantime, prepare all the other ingredients. Slice the tomatoes, the onion, pit the olives and chop them.
Collect these vegetables in a bowl along with the chopped zucchini pieces from the scraps, season them as if they were a salad, and set aside.
Drain the tuna from the excess oil, the pickled vegetables from the excess vinegar, and the pre-cooked mushrooms. If you can’t find pre-cooked, you can use those in oil, but make sure to drain them well.
Now let’s prepare the cheese cream: In a larger bowl, put the spreadable cheese, milk, Greek yogurt, and some chopped basil. Mix these ingredients well until you create a smooth and homogeneous mixture.
Take the loaf pan and brush it with the remaining flavored oil, then line it with the marinated zucchini slices, but as you take them with the brush, remove the excess marinade.
Make a layer of white bread, spread half of the cheese cream…
and half of the tomato, olive, and zucchini salad.
Make another layer of white bread and one of cheese cream and add the crumbled tuna, pickled vegetables, and mushrooms.
Cover with the rest of the cheese cream, the rest of the olive, cherry tomato, onion, and zucchini salad, and cover with the remaining zucchinis, plenty of basil broken by hand,
and the rest of the white bread brushed with flavored oil and make the last layer.
Press well to compact everything,
and refrigerate for at least 1 hour.
After the time has passed, turn the mold upside down and…
decorate with carved cherry tomatoes and glaze.
Here is the Light Savory Cheesecake Capricciosa ready.