About This Recipe
These delicious mini cheesecakes make a delectable end of summer starter or as a light dinner.
Ingredients
At Oliviers&Co
2 tbsp Basil Olive Oil
4 tbsp Black Olive Paste with Dried Tomato
Salt from Camargue
Pepper
At the market
1/2 cup Prato biscuits
3 small tomatoes
1/2 cup cream cheese
2 tbsp fresh goat cheese
2.5oz butter
Fresh basil leaves
Directions
Mix biscuits with melted butter to make a paste.
Place 4 round pastry cutters on a baking tray lined with baking paper.
Line the bottom with the biscuits base, press down and place in the refrigerator.
Cut tomatoes into thin slices, place them on a large plate, season with salt & pepper and drizzle with basil olive oil. Marinate at room temperature.
Mix both cheeses and season to taste.
Remove the baking tray from the refrigerator. Fill with fresh cheese pressing down to around 1/3 inches in thickness, then lay a thin layer of dried tomato paste, then another layer of cheese and finish with 2 slices of tomatoes.
Sprinkle with basil leaves and finish with a drizzle of basil olive oil.