Tuna Cheesecake
Category: Appetizers
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Canned Tuna in Oil | 200g |
| Crescenza Cheese | 200g |
| Bread | 100g |
| Butter | 120g |
| Extra Virgin Olive Oil | 30g |
| Chives | A few sprigs |
| Salt | To taste |
| Black Pepper | To taste |
| Canned Tuna in Oil | To taste |
| Cherry Tomatoes (Datterini) | 4, halved |
| Chives (for garnish) | A few sprigs |
Instructions
- Prepare the Bread Base: Begin by placing the bread crumbs in a mixer. Heat a non-stick pan, add the bread crumbs, and toast until golden.
- Melt the Butter: In a microwave or double boiler, melt the butter. Once melted, mix thoroughly with the bread crumbs to bind them together.
- Form the Base: Press the bread mixture into the base of your cheesecake molds using the back of a spoon, compacting it well. Place the base in the refrigerator for at least 15 minutes to firm up.
- Make the Cream: While the base chills, prepare the creamy filling by placing the crescenza cheese and drained tuna into the mixer. Blend until smooth.
- Assemble the Cheesecake: Transfer the mixture into a disposable piping bag. Once the base has set in the refrigerator, pipe the creamy tuna mixture evenly over the bread base, spreading it into a smooth layer with the back of a teaspoon. Return the cheesecake to the fridge for another 10 minutes to allow the filling to set.
- Garnish: While the cheesecake firms up, wash and dry the cherry tomatoes, then cut them into wedges. Once the cream has set, remove the cheesecake from the fridge, top with the tomato wedges, additional pieces of drained tuna, and a sprinkle of fresh chives for garnish.
- Serve: Your Tuna Cheesecake is now ready to be served, offering a savory and fresh flavor with a creamy texture perfect for appetizers.
Enjoy the light, refreshing combination of tuna, creamy cheese, and crispy bread as the base in this inventive and flavorful appetizer!
