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Appetizer recipe: Goat cheese and tomato cheesecakes

Savory recipes Spring Summer 1+ hour Végétarienne Medium difficulty Casserole
Prep time
10 minutes + 3 hours in the refrigerator
Cooking time
Cold dish
3 people


  1. Grease the cookie cutters, then place them on a baking sheet
  2. Cut 12 equal-sized slices of tomatoes
  3. Crush the biscuits and mix with the olive oil, butter, and thyme
  4. Pack the mixture onto the bottom of the cookie cutters
  5. Cover with slices of tomato
  6. Chop the crottins, then mix with the fresh goat cheese, 2 tablespoons of chopped chives, salt, and pepper
  7. Distribute half of the cheese mixture over the tomatoes in the cookie cutters, add another slice of tomato to each cutter, then top with the other half of the cheese mixture
  8. Gently press down on the ingredients and refrigerate the cheesecakes for 3 hours
  9. Remove the cheesecakes from the cookie cutters, cut them into quarters, and serve chilled with a drizzle of olive oil and a few basil leaves.


  • 4 medium tomatoes
  • 6 cherry tomatoes
  • 250 g (9 oz) fresh goat cheese
  • 2 tbsp liquid cream
  • 2 crottins (dry goat cheese)
  • ½ pack of savory biscuits
  • 20 g (0.7 oz) butter
  • ½ bunch of chives
  • 3 pinches of thyme
  • 2 drizzles of basil olive oil
  • Salt, pepper
  • Cookie cutters (preferably rectangular)




Why use a saucepan?

Sitram saucepans are versatile utensils fit for many preparations (soups, pasta, rice and sauces to name a few)


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