Savory cheesecakes with arugula and ricotta

30 minutes

2 people


  • 2 slices MIA Prosciutto style
  • Ricotta cheese 7 oz
  • Arugula 1,70 oz
  • Breadcrumbs
  • Organic butter 1,05 oz
  • Extra virgin olive oil
  • Salt
  • Pepper

PreparationPrepare the base of the savory cheesecakes by melting the butter in a little pan. While it is melting, finely chop the breadcrumbs with the arugula and add them to a bowl together with the melted butter.Transfer the mixture into small jars (or glasses) filling them just enough to form the base. Flatten the bottom with a teaspoon. Then place in the refrigerator for at least 15 minutes.In the meantime, mix the ricotta separately with salt, pepper and a drizzle of oil. Place the cream in a pastry bag (if you don't have one at home you can also use a teaspoon) and fill each jar previously taken out of the refrigerator.Decorate with a few slices of MIA prosciutto style deli slices and serve.