Mini cheesecake with savoury parmesan, ricotta and Speck Alto Adige PGI taralli biscuits

Course: appetizer
Style: modern
Level of difficulty: medium 
Preparation time: 45 min.
Created by: Maria Grazia Cericola

     

Print  
  Mini cheesecake with savoury parmesan, ricotta and Speck Alto Adige PGI taralli biscuits



For the taralli base
200 g taralli biscuits
100 g butter
 
For the cream cheese filling
250 g cream cheese spread
250 g fresh ricotta 
60 g grated parmesan
60 g fresh rocket lettuce
60 g Speck Alto Adige PGI
Garnish with 6 slices of Speck Alto Adige PGI
 

Preparation

Place the taralli in a food processor bowl and pulse for a few seconds at top speed.  
Melt the butter in a saucepan, add the crumbled taralli and combine with a spoon. Divide half the mixture between 6 glasses, and press down well with the back of the spoon. Place the glasses in the fridge. 
 
To make the filling, place the cheese spread and ricotta in a bowl and whip well. Add the grated parmesan and continue mixing until the cream is smooth and thick. 
Divide the cheese cream filling evenly between two bowls. 
Add half of the finely chopped rocket lettuce to one bowl, and the delicious Speck Alto Adige PGI, cubed very finely, to the other. 
Transfer the mixtures to two piping bags, without a nozzle. 
 
Remove the glasses from the fridge, and cover the taralli base with a generous layer of cheese cream and Speck Alto Adige PGI.
Cover with two spoonfuls of the remaining taralli and top with a layer of cheese cream and rocket lettuce.  
Roll the slices of Speck Alto Adige PGI into little roses, and arrange on top of the mini cheesecakes.  


  

 

Ready to try something new?

See more Speck recipes ...

Chicken cordon bleu with Speck Alto Adige PGI and mozzarella

Chicken cordon bleu with Speck Alto Adige PGI and mozzarella

A chicken pocket, South Tyrol style: together with Speck Alto Adige PGI and mozzarella: An absolute must-taste!

“Hasselback potatoes” with Speck Alto Adige and sour cream - recipe

“Hasselback potatoes” with Speck and cream with sour cream and chives

A classic revisited: these Hasselback potatoes are a real treat for the eyes and the palate.

Fried char wrapped in Speck Alto Adige PGI - recipe

Fried char wrapped in speck

For once, you can serve char somewhat differently – but have you ever tried this fish wrapped in Speck Alto Adige?

Potato gnocchi with Speck Alto Adige sauce - recipe

Potato gnocchi with speck

Ready for an Italian classic? Don’t miss your chance to try this popular potato recipe with Speck Alto Adige PGI sauce.

Macaroni with Speck Alto Adige, tomatoes and courgette - recipe

Macaroni with Speck, coloured tomatoes and courgette

Enjoy a taste of Bella Italia with this light everyday dish featuring cherry tomatoes, courgette and Speck Alto Adige.

Hearty herb zucchini pancakes with Speck Alto Adige - recipe

Hearty herb zucchini pancakes with Speck Alto Adige

Pancakes also taste deliciously salty. Try these hearty pancakes with zucchini and Speck Alto Adige.

Plaited breadsticks and Speck Alto Adige PGI - recipe

Plaited breadsticks with spelt and nut flour and Speck Alto Adige

The classic breadsticks revisited: enjoy the special taste of these plaited bread sticks with nuts and Speck Alto Adige.

Risotto with Cod and Speck Alto Adige PGI - recipe

Risotto with cod and speck

A new take on Italian classics: Black risotto, cod and pork rinds combine for a new taste experience.

South Tyrolean Speck mousse on crispy Breatln - recipe

Speck mousse on Breatln

Speck as a mousse - this you have to try! Served with typical South Tyrolean bread like e.g. Vinschgau Breatln.

Grated radicchio-lasagnette with Speck Alto Adige - recipe

Grated radicchio-and-speck lasagnette

Radicchio is not only healthy, its a true culinary experience in combination with authentic Speck Alto Adige PGI!