Mini savory cheesecakes with cooked speck are a delicious no-bake appetizer, quick and easy to prepare.
Simple and scenic, to be served in glasses and perfect to accompany an aperitif, for an elegant lunch or dinner, for a festive day, or for an aperitif dinner, easy and tasty.
Read how to make mini savory cheesecakes with cooked speck with the easy recipe you can find below, as usual, right after the photo 😉
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients
- 1¼ cups tarallini (or crackers)
- 6¾ oz ricotta (or cream cheese)
- 2 tablespoons pecorino (grated)
- 3½ oz cooked speck (in slices)
- arugula
Preparation of Mini Savory Cheesecakes with Cooked Speck
Coarsely chop the tarallini and create a layer on the bottom of the glasses.
In a bowl, cream the well-drained ricotta with the grated pecorino and distribute the mixture obtained in the glasses over the tarallini layer, pressing the surface of the cream well to compact it.Fold the speck slices in half along the longest side and roll them up to form a rose.
Place them on the surface of the cream and complete with a few leaves of arugula.
Let your mini savory cheesecakes rest in the refrigerator for at least an hour before serving.
Notes
Discover all the other Appetizer recipes by Chez Bibia by clicking HERE.
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