The mini cheesecakes with Parmesan and crispy vegetables are a delicious appetizer/starter served in individual portions. These cheesecakes consist of a base of Parmesan crisps, a delicate cream of ricotta and cream cheese, then topped with crispy vegetables, chopped pistachios, and edible flowers. Refined and easy to make, these cheesecakes are ideal for special occasions.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stove
Ingredients
- 1.75 oz grated Parmesan cheese
- 3.5 oz cream cheese
- 1.75 oz ricotta
- 1 carrot
- 1 red bell pepper
- as needed cornmeal
- as needed extra virgin olive oil
- as needed chopped pistachios
- edible flowers
Tools
- Pastry Cutter Pastry Cutter
Steps
To make the mini cheesecakes with Parmesan and crispy vegetables, line a baking tray with parchment paper and drizzle with a little extra virgin olive oil.
Using a pastry cutter, create six discs with the Parmesan: place Parmesan inside the cutter and spread it evenly with the back of a spoon.
Bake the Parmesan discs in a preheated convection oven at 350°F for 10 minutes.
Wash and clean the carrot and bell pepper, then cut them into julienne strips. Place them in a bowl and drizzle with a little extra virgin olive oil, mixing with a spoon.
Then coat the carrot and bell pepper sticks in cornmeal and fry them in a little hot oil until golden brown. Drain and place on paper towels.
In a bowl, combine the ricotta with the cream cheese until you get a cream. Transfer the cream to a piping bag (without a nozzle).
On serving plates, stack three Parmesan discs, then spread the cheese cream over them and smooth with the back of a teaspoon.
Garnish the mini cheesecakes with chopped pistachios and crispy vegetables. Serve with edible flowers and enjoy!
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