Savory mini cheesecakes

Name: Savory mini cheesecakes
Ingredients: 300 g salted crackers; 150 g butter; 150 g Almette herb cheese; 200 g Delaco cheese with sour cream; 45 g full-fat sour cream; 50 g softened butter; 10 g gelatin sheets; 30 ml milk; 100 ml water; 50 g spicy salami; 20 g grated cheese; 10 g green onion; 10 g green garlic; 10 g parsley leaves; 10 g wild garlic

Appetizers - Savory mini cheesecakes by Marioara L. - Recipia

Savory mini cheesecakes are served cold on an appetizer platter, in small cups, with a salted-cracker base. They have three creamy layers, with herbs, spicy salami and grated cheese, and they set up in the fridge into portions that hold their shape on a fork; I leave the crumbs a little coarser than breadcrumbs so you can feel the base. Prep: 30 minutes. Cook: 4 minutes. Rest: 2 hours and 30 minutes. Total time: 3 hours and 4 minutes. Servings: 12. Approximately 340 kcal and 8 g protein per serving.

Ingredients

For the base

300 g salted crackers
150 g butter

For the creams

150 g Almette herb cheese
200 g Delaco cheese with sour cream
45 g full-fat sour cream
50 g softened butter
10 g gelatin sheets
30 ml milk
100 ml water
50 g spicy salami
20 g grated cheese
10 g green onion
10 g green garlic
10 g parsley leaves
10 g wild garlic

Preparation

1. Crush the salted crackers with a rolling pin. Melt 150 g of butter for 2 minutes, until liquid, then mix it with the crackers. 2. Divide the mixture among 12 small plastic cups in a 1-1.5 cm layer, and press it down gently. Put the cups in the fridge for 30 minutes. 3. Finely chop the green onions, green garlic, parsley and wild garlic. Mix the Almette herb cheese with 1 tablespoon of sour cream, 20 g of softened butter and the chopped herbs. 4. In a second bowl, mix 100 g of Delaco cheese with 1 tablespoon of sour cream and 20 g of softened butter. Cut the spicy salami into small cubes and fold it in. 5. In a third bowl, mix the remaining 100 g of Delaco cheese with 1 tablespoon of sour cream, 10 g of softened butter and the grated cheese. Mix each cream until smooth. 6. Soak the gelatin sheets in 100 ml of cold water for 10 minutes. Heat the milk for 2 minutes, until hot but not boiling. Drain the gelatin and dissolve it in the milk, then divide the mixture among the three creams and mix until smooth. 7. Take the cups out of the fridge. Put just one kind of cream in each cup and chill for at least 2 hours, until set. Decorate as you like. 8. To serve, cut the cups with scissors or push up on the bottom of each one to release the portions.

Notes

I’d put them on a platter next to cucumber slices, like little canapés to grab as you pass by. For a gluten-free base, use 300 g of gluten-free salted crackers; the cheese, butter and sour cream contain dairy. Choose a dry spicy salami, not a very moist one, so it doesn’t release liquid into the cream. If the crackers are very salty, don’t add any salt to the creams. Store covered in the fridge for up to 3 days, and they can be made a day ahead.