Mini tomato ricotta cheesecakes

Cook & Prep Time

50 min



Mini tomato ricotta cheesecakes

Try these delicious appetisers as an unusal starter for a dinner party.


For the base
  • 255g taralli olive oil crackers
  • 100g melted butter
For the filling
  • 340g ricotta
  • a pinch of grated lemon peel
  • a pinch of thyme
  • salt and pepper
For the topping
  • 140g canned chopped tomatoes
  • 140g sun dried tomatoes
  • 1 tsp capers, rinsed
  • 65g chopped pistachio nuts (optional)
  • a few drops of tabasco


Step 1

Pulse the taralli crackers in the food processor. Add the melted butter and pulse again until the mixture is smooth.

Step 2

Spread the mixture in 4 glasses to form a layer of about 1 cm. Press down and leave in the refrigerator.

Step 3

In a bowl, mix the ricotta with the lemon peel and thyme and season with a little salt and pepper. Spread the mixture on the taralli base, smooth the top and put back in the refrigerator.

Step 4

Blend the sun dried tomatoes with the drained capers and a few drops of tabasco. Add a little olive oil if needed to make a smooth paste.

Step 5

In the meantime, heat the chopped tomatoes briefly in a frying pan with a little olive oil and add to the prepared sun-dried tomato paste.

Step 6

Spread the mixture on the cheesecake filling in the glasses, sprinkle with chopped pistachio nuts if using and a few leaves of fresh thyme.