Un antipasto cremoso e d’effetto per gli ultimi giorni d’estate
When the mid-September air becomes crisper but the sun still warms, this savory cheesecake with Nobili ricotta is the perfect idea for an outdoor lunch or an early autumn buffet. The velvety and delicate ricotta pairs with a crunchy taralli base and caramelized confit cherry tomatoes, perfectly ripened during the last few weeks of warm weather.
Ingredients
For the base
- 150 g of taralli or breadsticks
- 60 g of melted butter
For the cream
- 300 g of Nobili ricotta
- 100 g of spreadable cheese
- Salt and pepper to taste.
- Chopped chives (optional)
For the coverage
- 200 g of cherry tomatoes
- Sugar, extra virgin olive oil, oregano to taste.
Step-by-step preparation
- Prepare the base
Finely grind the taralli in a blender. Add the melted butter and mix until the mixture resembles sand. Pour into a springform pan (18 cm in diameter), press down firmly with a spoon, and refrigerate for at least 30 minutes. - Prepare the cream
In a bowl, combine the Nobili ricotta and cream cheese. Add salt, pepper, and, if desired, chopped chives. Mix well until smooth. - Pour the cream over the crust
Spread the cream over the cooled crust and smooth the surface. Refrigerate for at least 2 hours, preferably overnight. - Prepare the confit tomatoes
Cut the tomatoes in half and arrange them on a baking sheet lined with parchment paper. Drizzle with oil, a pinch of salt, sugar, and oregano. Bake at 140°C (280°F) for about 1 hour, until wilted but not dry. - Assemble the cheesecake
Spread the cooled confit tomatoes over the cheesecake. Serve chilled or at room temperature.
Conclusion
As colorful as the leaves starting to change and as fresh as the last tomatoes in the garden, this savory cheesecake with Nobili ricotta will bring all the flavor of late summer to your table. Prepare it the night before, let it rest, and enjoy it under a warm September sun: you’ll impress your guests with an original appetizer, both creamy and crunchy.
Enjoy your meal!