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

Serves

3 people

Grease the cookie cutters, then place them on a baking sheet
Cut 12 equal-sized slices of tomatoes
Crush the biscuits and mix with the olive oil, butter, and thyme
Pack the mixture onto the bottom of the cookie cutters
Cover with slices of tomato
Chop the crottins, then mix with the fresh goat cheese, 2 tablespoons of chopped chives, salt, and pepper
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
Gently press down on the ingredients and refrigerate the cheesecakes for 3 hours
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.