Mini savory cheesecakes with cotechino
Ingredients · Servings 12
- Pre-cooked packaged cotechino
- 200 g spreadable Robiola
- 1 pack of cereal bread
- 2 tablespoons Mixed herbs of Provence
Method · 45 min
- Looking for a New Year's Eve recipe? Here are some mini savory cotechino cheesecakes, a dish that instantly gets you into the party mood! If you prefer to have a New Year's Eve dinner...
- Looking for a New Year's Eve recipe? Here are some mini savory cotechino cheesecakes, a dish that instantly gets you into the party mood! If you prefer to have a New Year's Eve dinner...
- Looking for a New Year's Eve recipe? Here are some mini savory cotechino cheesecakes, a dish that instantly gets you into the party mood! If you prefer to have a New Year's Eve dinner...
- Looking for a New Year's Eve recipe? Here are some mini savory cotechino cheesecakes, a dish that instantly gets you into the party mood! If you prefer to have a New Year's Eve dinner...
- Looking for a New Year's Eve recipe? Here are some mini savory cotechino cheesecakes, a dish that instantly gets you into the party mood! If you prefer to have a New Year's Eve dinner...
- Looking for a New Year's Eve recipe? Here are some mini savory cotechino cheesecakes, a dish that instantly gets you into the party mood! If you prefer to have a New Year's Eve dinner...
Boil the cotechino according to the package instructions, usually 30 minutes after the water boils (keeping it in the aluminum foil bag). Then drain the liquid and pat dry.
Cut the slices of bread into round canapés using a pastry cutter.
Remove the skin from the cotechino, keeping a small portion aside for serving, and blend the rest together with the creamy robiola.
Add the herbs de Provence to flavor the mixture.
Toast the sandwich bread canapés and then place a "flower" of creamy cotechino on each one. Create this flower by filling a cookie cutter and pressing the mixture down well.
Serve with the reserved cotechino, crumbled and toasted in a non-stick pan without any seasoning.
