Mini Cheesecakes with Tomato, Basil & Bell Pepper Delice

25 min
Delicious mini cheesecakes make a delectable end of summer starter or as a light dinner.
All ingredients

2 tbsp of Oliviers&Co Olive & Basil Oil

4 tbsp of Oliviers&Co Bell Pepper & Black Olive Delice

1/2 cup of Biscotti, 3 small tomatoes, 1/2 cup of cream cheese, 2 tbsp. of fresh goat’s cheese, 75 g of butter, Fresh basil leaves


Mix the biscotti with the melted butter to make a paste.

Place 4 round pastry cutters on a baking tray lined with baking paper.

Line the bottom with the shortbread mix, press down and place in the refrigerator.

Cut the tomatoes into thin slices, place them on a large plate, season with salt and pepper and drizzle with the olive & basil oil. Marinate at room temperature.

Mix the goat cheese and cream cheese, season to taste.

Remove the baking tray with the biscotti bases from the refrigerator. Fill with fresh cheese pressing down to around 1/3” in thickness, then lay a thin layer of Oliviers&Co bell pepper Delice, then another layer of fresh cheese and finish with 2 slices of tomatoes.

Sprinkle with basil leaves and a drizzle of Oliviers&Co Olive & Basil oil.