(used for the base) with gluten-free crackers.<\/p>\n
So, without any further hesitation, let’s try my:<\/p>\n
Savoury Mini-Cheesecakes with Olives<\/h1>\nIngredients for 12 cheesecakes:<\/h2>\n\n- 200g\u00a0Tarallini Tradizionali (Plain Tarallini)<\/a> – or Gluten-Free Cracker<\/li>\n
- 80g Butter<\/li>\n
- 100g Cottage Cheese with Chives or Herbs<\/li>\n
- 200g Ricotta<\/li>\n
- 3 spoons of Milk<\/li>\n
- 2 Gelatine Leaves<\/li>\n
- 100g Ham (optional)<\/li>\n
- 4 spoons of Pitted Rosate Olives<\/a><\/li>\n
- Salt and Pepper, as needed<\/li>\n<\/ul>\n
![\"Dainty](\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2016\/10\/Dainty-Mini-Cheesecakes-Olives-Ingredients-e1476368397811-300x200.jpg\")
<\/a><\/p>\nCrumble the Tarallini<\/a> (or the gluten-free cracker).<\/p>\n![\"Dainty](\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2016\/10\/Dainty-Mini-Cheesecakes-Olives-Taralli-e1476368429489-300x225.jpg\")
<\/a>![\"Dainty](\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2016\/10\/Dainty-Mini-Cheesecakes-Olives-Crumble-e1476368460254-300x225.jpg\")
<\/a><\/p>\nMix them with the partially melted butter, to obtain a mixture that can be pressed on the bottom of a 12-cup muffin tin.<\/p>\n
![\"Dainty](\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2016\/10\/Dainty-Mini-Cheesecakes-Olives-Mixture-e1476368493244-300x230.jpg\")
<\/a><\/p>\nRefrigerate for 20-30 minutes.<\/p>\n
Put the gelatine leaves in cold water for 10-15 minutes. In a pot, warm up the milk for a few minutes (do not let it boil!). Remove it from the heat and then add the gelatine so as to melt it in the milk.<\/p>\n
In a bowl, combine\u00a0the cottage cheese, ricotta, mixture of gelatine and milk, and ham. Blend all together until smooth. Add salt and pepper, according to your taste.<\/p>\n
Pour the batter into prepared tin and refrigerate for at least 4 hours.<\/p>\n
![\"Dainty](\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2016\/10\/Dainty-Mini-Cheesecakes-Olives-Tin-e1476368528955-300x225.jpg\")
<\/a><\/p>\nWhen ready, remove\u00a0the mini-cheesecakes from the tin. Top with\u00a0diced olives<\/a>.<\/p>\n
- \n
- 200g\u00a0Tarallini Tradizionali (Plain Tarallini)<\/a> – or Gluten-Free Cracker<\/li>\n
- 80g Butter<\/li>\n
- 100g Cottage Cheese with Chives or Herbs<\/li>\n
- 200g Ricotta<\/li>\n
- 3 spoons of Milk<\/li>\n
- 2 Gelatine Leaves<\/li>\n
- 100g Ham (optional)<\/li>\n
- 4 spoons of Pitted Rosate Olives<\/a><\/li>\n
- Salt and Pepper, as needed<\/li>\n<\/ul>\n
<\/a><\/p>\nCrumble the Tarallini<\/a> (or the gluten-free cracker).<\/p>\n
<\/a><\/a><\/p>\nMix them with the partially melted butter, to obtain a mixture that can be pressed on the bottom of a 12-cup muffin tin.<\/p>\n
<\/a><\/p>\nRefrigerate for 20-30 minutes.<\/p>\n
Put the gelatine leaves in cold water for 10-15 minutes. In a pot, warm up the milk for a few minutes (do not let it boil!). Remove it from the heat and then add the gelatine so as to melt it in the milk.<\/p>\n
In a bowl, combine\u00a0the cottage cheese, ricotta, mixture of gelatine and milk, and ham. Blend all together until smooth. Add salt and pepper, according to your taste.<\/p>\n
Pour the batter into prepared tin and refrigerate for at least 4 hours.<\/p>\n
<\/a><\/p>\nWhen ready, remove\u00a0the mini-cheesecakes from the tin. Top with\u00a0diced olives<\/a>.<\/p>\n
![\"Dainty](\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2016\/10\/Dainty-Mini-Cheesecake-Olives-Final-e1476368572600-300x225.jpg\")
<\/a><\/p>\n