When our favorite dessert plays the salty card with goat cheese and pesto rosso, we love it!
Preparation: 35 minutes
Cooking time: 5 minutes
Grind the biscuits in to mixer. Add 2 tablespoons of olive oil and the pesto rosso. Mix until you obtain a sandy dough. Spread the dough at the bottom of 8 circles and tamp down. Place in the icebox for 15 minutes.
Whip the goat cheese with fresh cream. Bring the liquid cream to a light boil and add the agar-agar. Mix away from the heart during 1 minute, pepper. Mix the two preparations and spread on the cooled down dough.
Place in the icebox during at least 3 hours.
Heat the oil in a pan. Golden the tomatoes for a few moments. Set aside. Cut up the courgettes in thin slices and pan fry. Salt and pepper. Unmold the cheesecakes. Set up slices of courgettes, place a basil leaf and finish with a tomato. Serve fresh.
To serve these cheesecakes in a chic version, trace a long large line of balsamic vinegar on the plate and place the cheesecake on top. Serve with arugula salad and crushed black olives in olive oil.