Appetizers and Snacks, Meat and Poultry

Savory Mini Cheesecake with Ricotta and Mortadella

Loreto May 17, 2018

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Savory Mini Cheesecake with Ricotta and Mortadella, are the perfect party pleaser appetizer, with its rustic but elegant feel and delightful and rich ingredients making it a real crowd pleaser for your next backyard gathering! Thanks to the wonderful ingredients from The Italian Centre Shop we were able to create just that!

Song of the day: “Magnolia” by Negrita.

Savory mini cheesecake with ricotta and mortadella

[This post is sponsored by The Italian Centre Shop. We’ve been compensated but -as always- all opinions are our own.]

Savory Mini Cheesecake with Ricotta and Mortadella is a lovely marriage of saltine cracker and butter base, creamy ricotta blended with chive layer, topped with these incredibly fragrant and flavorful mortadella quenelles, olive oil, and crushed pistachio. Spoon after spoon of amazing taste and texture sensations!

 

 

Spring has definitely sprung in our part of the world, actually, it has been exceptionally hot for this time of year. Sunny skies and smells of flowers blooming and gardens being planted has me feeling the joys of the season. The one thing I love about this time of year is outdoor gatherings. Hosts of friends and family basking in the beautiful day enjoying wonderful drinks and delicious beautiful appetizers, among great conversations, sharing and gratitude. This day and age with technology being what it is, emailing, texting, what’s up, messenger, I feel like something is fading away, that being socialization. I mean, a real face to face organic socialization with the full gamut of the senses.

What better way than to have a backyard gathering and inviting a bunch of people to have fun, talk, share stories, beliefs, issues and whatnot with, over some refreshing drinks and a variety of hot and cold appetizers enlightening the senses with nature’s sounds, fragrances, and beautiful sights?. My son Joel came to us the other night and was talking about a business owner who sells art. He told us that she has a gathering every month and calls it The Art of Conversation. I responded by saying that is a fantastic idea and was quite happy that he was invited to attend. Can’t wait to hear how it is and what conversations were experienced. I guess I am not the only one who feels this passion for socialization in a tech-savvy world.

Let’s get back to our Savory Mini Cheesecake with Ricotta and Mortadella!

Savory mini cheesecake with ricotta and mortadella

When I saw these on an Italian magazine Nicoletta brought back, I immediately felt the need to create them. I loved the look, actually, anything in a jar like that is always so appealing to me. I like that you can see all the layers and that it is easy to hold and eat. Well, these are definitely all of that. Nicoletta and I spent an hour or so in the isles of The Italian Centre Shop getting all our ingredients for this recipe.  The list goes something like this:

  • Saltine crackers
  • Organic salted butter
  • Ricotta (we used the Saluti brand)
  • E.V.O. Oil
  • A nice thick piece of Mortadella
  • Some green onion
  • A handful of salted pistachios, crushed

We have everything we need and a few more things as you cannot go to The Italian Centre Shop and only get ingredients for one recipe. There is by far too much temptation with all the delicious and tasty products.

Now we can finally get started to create Savory Mini Cheesecake with Ricotta and Mortadella.

Savory mini cheesecake with ricotta and mortadella

This recipe is so easy to prepare other than the quenelle making which takes a bit of time, but once you get the hang of it, easy breezy! So, first, we have to get this base done so we can put it into the bottom of the jars. How to do that you ask? Well, melt some butter and in a food processor pulse the saltine crackers until it comes to a nice pebble consistency. Slowly add the melted butter and pulse a few more times and that’s it. You will see the mixture a bit moist and crumbly. You don’t want it to be too moist as it will be more like a pudding. We still want to keep that texture and flavor of the cracker. A few teaspoons into the jars and a little pressing and these can go into the fridge for a bit to set.

While the crust is setting, I am going to make up the ricotta layer. This one is super easy, I finely chop some green onion and put it in a bowl that I have the ricotta in. A little splash of olive oil and a quick brisk whip to get it creamy and well blended and this layer is done. Out of the fridge comes the jars with the cracker crumb base and in goes our ricotta mixture forming a beautiful layer on top of the crust.

Savory mini cheesecake with ricotta and mortadella

Now we need to get out artists out and get to making these quenelles. Again, our trusted friend the food processor comes in handy as we pulse the thick chunks of Mortadella with just a touch of olive oil so we form a pate type texture. Now comes the fun. You need two teaspoons. With one spoon scoop a nice heap of the mortadella pate, and then with the other spoon use a little pressure to form it in between the two into an oval. Then slowly turn it and scooping it from spoon to the other spoon allowing it to form into a smooth yet firm quenelle. Place that on top of the ricotta in the jars. You will need two quenelles per jar so keep those spoons going. To finish off this amazing appetizer, a little sprinkle of crushed pistachio, some fresh cracked black pepper and a slight drizzle of the e.v.o. oil and that my friends is it.

Once you are done, cover the jars with plastic wrap and place in the fridge.

Savory mini cheesecake with ricotta and mortadella

Now it is time to serve. Take the jars out about a half hour before serving, this will allow some of the chill to dissipate and get those flavors to brighten and soften.

Let’s get these out to our guests and watch as they scoop up all those lovely layers and go into their mouths. I love this part, their eyes closed as they want to feel, experience every layer and the only word that escapes their lips is mmmmmmmmmmmmm………….

Savory mini cheesecake with Ricotta and Mortadella

This is incredible. The wonderful buttery, nutty,  salty crust mingling with that fresh creamy ricotta infused with those lovely minced morsels of the green onion. The mortadella comes in with its rich spice notes and black pepper. The pistachio adding a nice textural change on our tongues. The olive oil is gracefully bringing that earthy grassy note and its richness to the mix.

What a day enjoying this amazing appetizer in the wonderful freshness of a sunny spring day. It just makes you experience how wonderful nature really is and what it has to offer us in so many ways.

So you may be planning a backyard gathering and wondering what appetizers or dishes you want to make. Well, here is our Savory Mini Cheesecake with Ricotta and Mortadella that not only looks beautiful but is so delicious and luxurious that will surely have your guests quite pleased!

Happy Spring!

Enjoy!

Song of the day: “Magnolia” by Negrita.

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Savory mini cheesecake with ricotta and mortadella

Savory Mini Cheesecake with Ricotta and Mortadella

  • Author: Loreto
  • Prep Time: 45 minutes to 1 hour
  • Total Time: 45 minutes to 1 hour
  • Yield: 6 servings
  • Category: Appetizer
  • Method: no bake
  • Cuisine: Mediterranean

Description

Savory Mini Cheesecake with Ricotta and Mortadella is a lovely marriage of saltine cracker and butter base, creamy ricotta blended with chive layer, topped with these incredibly fragrant and flavorful mortadella quenelles, olive oil, and crushed pistachio. Spoon after spoon of amazing taste and texture sensations!


Ingredients

  • 75g Saltine crackers
  • 40g Organic butter
  • 200g Creamy Ricotta
  • 20g Minced green onion
  • 120g Mortadella
  • Extra virgin olive oil
  • 30g Crushed Pistachio
  • Fresh Cracked Pepper

Instructions

  1. Place crackers in a food processor and pulse until a fine crumble consistency is achieved.
  2. Slowly pour in butter and pulse again until crackers mixture is moistened and can be formed.
  3. In a bowl mix in ricotta cheese and a splash of olive oil, the minced green onion. Continue whipping the mixture with a small fork or whisk until it becomes smooth and creamy. Taste for salt and season if needed.
  4. Take 6 clean and dried 2-inch diameter by 3-inch high jars and place 1 1/2 teaspoons of the cracker/butter mixture. Press mixture into the bottom of the jars and place in the fridge for 10 minutes.
  5. Place in 2 1/2 teaspoons of the ricotta mixture and even out over cracker crust layer.
  6. In a food processor pulse mortadella and a splash of olive oil until it becomes a pate in texture.
  7. Using two teaspoons, scoop a nice teaspoon full using the other teaspoon to press and form it into an oval. Transfer oval from spoon to spoon until oval is firm and smooth and place quenelle on top of ricotta layer. Lay two of these quenelles into each jar.
  8. Sprinkle with crushed pistachio, a drizzle of olive oil, and a dusting of freshly cracked black pepper. Place plastic wrap over jars and refrigerate.
  9. Take jars out of fridge 1/2 hour before serving.
  10. Enjoy!

Notes

You may have some leftover mortadella or ricotta mixture. You could make more jars or be creative and make something else.

If you are vegetarian you can use a substitute for the mortadella. For example a lentil quenelle, chickpea quenelle, mushroom, etc.

Savory mini cheesecake with ricotta and mortadella

[This post is sponsored by The Italian Centre Shop. We’ve been compensated but -as always- all opinions are our own.]

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10 Comments

  • Reply francesca May 18, 2018 at 3:15 am

    Ragazzi ma questa idea è semplicemente geniale! Vi adoro! Le farò subito! Che fame!

    • Nicoletta
      Reply Nicoletta May 18, 2018 at 7:55 am

      Grazie Francesca! Le avevamo viste su un a rivista Italiana e le abbiamo volute rifare anch noi subito. Provale e facci sapere! Un abbraccio!!

    • Loreto
      Reply Loreto May 18, 2018 at 2:54 pm

      Ciao Francesca grazie mille per il commenti, que belle parole!
      Buona giornata!
      Loreto

  • Reply Diane Galambos May 22, 2018 at 7:54 am

    You might have guessed that “ricotta” would pull me in – but “savory”!? I’m sure it’s great and have already pressed print. I am a great quenelle-er so no probs there – and I love the individual servings. I know it’s a trend, but it’s a great way to use all those wee jars I have. Have pressed “print” and plan to make this soon! Diane, Kitchen Bliss

    • Loreto
      Reply Loreto May 22, 2018 at 3:05 pm

      Thank you Diane, these are great for when you are entertaining. Easy to hold and easy to eat, the bonus so fresh, rich and delicious twist on cheese cake
      Cheers!
      loreto

  • Reply crumbtopbaking May 22, 2018 at 6:51 pm

    These are absolutely brilliant! I never would have thought of making a savoury cheesecake but the combination of ingredients really works here! I would love this as a fancy appetizer at a dinner party!!

    • Loreto
      Reply Loreto May 24, 2018 at 6:00 am

      Hi Leanne, yes the savoury cheese cake is such a wonderful idea and I am thinking why stop at chives and mortadella, the options are endless.Love the idea of a fancy dinner party. Thank you!
      Have a great day!
      Loreto

  • Reply Denise Pare-Watson May 23, 2018 at 9:32 am

    I agree with Leanne that your recipe for Savory Mini Cheesecakes with Ricotta and Mortadella would be a perfect first course or fancy appetizer at a dinner party. They are quite lovely to look at too!

    • Loreto
      Reply Loreto May 24, 2018 at 5:58 am

      Thank you Denise, I was quite pleased with the outcome and I did share some with people at work and they enjoyed them immensely. I agree a beautiful dinner party would be the perfect setting for these mini savoury cheesecakes.
      Have a wonderful week!
      Loreto

  • Reply chef mimi May 26, 2018 at 11:05 am

    Oh my! This is exciting! I love savory versions of just about anything, and these are spectacular!

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