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Mini tomato ricotta cheesecakes


50 minutes






For the crust
250g taralli olive oil crackers
200g melted butter

For the filling
350g ricotta
a pinch of grated lemon peel
a pinch of thyme
salt and pepper, to taste

For the topping
150g canned whole peeled tomatoes
150g sun-dried tomatoes
1tsp capers, rinsed
50g chopped pistachio nuts (optional)
a few drops of tabasco


Pulse the taralli crackers in the food processor.

Add the melted butter and pulse again until the mixture is smooth.

Spread the mixture in 4 glasses to form a layer of about ½ inch.

Press down and leave it in the refrigerator.

In a bowl, mix the ricotta with the lemon peel and thyme and season with salt and pepper.

Spread the mixture on the taralli crust, smoothen, and put it back in the refrigerator.  

Blend the sun-dried tomatoes with the drained capers and a few drops of tabasco.

Add a little olive oil if needed to make a smooth paste.

In the meantime, dice the canned whole peeled tomatoes, toss them briefly in a skillet with a little olive oil, and add to the prepared tomato paste.

Spread the mixture on the cheesecake filling in the glasses. Sprinkle with chopped pistachio nuts and a few leaves of fresh thyme.

Mini tomato ricotta cheesecakes

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