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.
Also discover the avocado tart and the salty cheesecake with parma ham.