> All recipes > Dessert > MINI TOMATO & BASIL CHEESECAKES


25 min. 2 pers. Moderate

These delicious mini cheesecakes are delicious as an end of summer appetizer or for a light dinner.


At Oliviers&Co

2 cases. olive & basil oil

4 tbsp. black olivede with dried tomato

Camargue salt


At the market

1/2 cup Prato biscuits

3 small tomatoes

1/2 cup fresh cheese

2 cases. fresh goat cheese

75g butter

Fresh basil leaves


Mix the biscuits with the melted butter to make a dough.

Place 4 round cookie cutters on a baking sheet lined with parchment paper.

Line the bottom with the biscuit base, pack down and place in the refrigerator.

Cut the tomatoes into thin slices, place them on a large plate, add salt, pepper and drizzle with olive & basil oil. Leave to marinate at room temperature.

Mix the two cheeses and season to taste.

Take the baking sheet out of the refrigerator. Fill the cookie cutters with cheese, packing it to a thickness of about 1cm, then place a thin layer of dried tomato olivade, then another layer of cheese and finish with two slices of tomatoes.

Sprinkle with basil leaves and finish with a drizzle of olive & basil oil.

Oliviers & Co
Genève & Lausanne

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