This savory cheesecake in a glass is a must in your next summer dinner. Served as an appetiser or as a side dish, it fits perfectly for both a steak and fish dinner. Enjoy!
🍷 Francesca & Marinella🍴
INGREDIENTS for 4 glasses
Ready in about 40 min
- 100 g small zucchini
- 250 g ricotta cheese
- 20 g fresh grated Parmigiano Reggiano cheese
- 1 organic lime zest
- 80 g breadsticks
- 6 black olives, pitted
- 20 g slivered almonds, or pine nuts, toasted
- extra virgin olive oil
- salt and pepper to taste
Trim off and discard the stem ends of the zucchini. Cut the zucchini in small cubes. Chop the olives and mix with the zucchini. Season with olive oil, the zest of the lime, pepper and salt, if needed. Let it rest at room teperature for about 30 minutes.
Toast the almonds, or the pine nuts, in a pan for 5-10 minutes, until light golden.
In a bowl mix the ricotta, the olive oil and the Parmigiano Reggiano cheese until creamy. Add salt and pepper to taste.
Crush the breadsticks in small pieces without reducing to powder. Do it by hand or pulsing them with a blender.
Divide the crushed breadsticks into 4 serving glasses. Spoon the ricotta cream onto it. Then finish with the marinated zucchini. Sprinkle the toasted almonds, or pine nuts, over the zucchini.
Serve immediately or store in the fridge until serving.
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