Savory Cheesecakes

Nadia Galinova
Translated by
Nadia Galinova
Savory Cheesecakes
Image: Elena Stefanova Jordanova
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Preparation
30 min.
Cooking
20 min.
Тotal
50 min.
Servings
4
"So delicious and beautiful, youll almost feel bad for trying them...almost"

Ingredients

  • tomatoes - 2 pcs.
  • olives - 2 - 3 pcs. (black pitted)
  • tomatoes - 1.1 lb (500 g) whole from a tin
  • tomato juice - 2/5 cup (100 ml) from the tin
  • feta cheese - 0.9 lb (400 g)
  • cream cheese - 7 oz (200 g)
  • roasted peppers - 4 pcs.
  • garlic - 2 cloves
  • basil
  • olive oil
  • black pepper - 1 - 2 pinches
  • gelatin - 4 sheets
measures

How to make

I cut the fresh tomatoes into slices and put them together with the finely chopped roasted peppers onto kitchen paper.

I peeled the canned tomatoes and finely chopped them. I put them in a little fat to fry, until the water evaporates. Finally, I added the grated garlic cloves.

Remove them from heat and leave them to cool. I added the cheese, black pepper, cooled tomato sauce in a bowl and pureed them. I added 2 leaves of chopped basil and mixed everything.

I prepared the gelatin according to the instructions on the package, by dissolving it in the tomato juice. I added the dissolved gelatin to the mixture and mixed everything.

I put cling film inside the bowls. I arranged the tomato slices and the olives (cut into circles) on the sides and bottom.

I poured some of the mixture and covered the top with the chopped peppers, by pressing them lightly.

I put the savory cheesecakes in the fridge for 5 hours and then flipped them over.

The savory cheesecakes are very tasty.

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