Description
Tender, spicy appetizer in the form of cupcakes. Recipe shared trio_mia Inna + nnsvz-Natasha, thank you.
Ingredients
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Melted butter
2 Tbsp
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Pistachios
1 cup
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Cream
250 g
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Ricotta
250 g
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Sour cream
100 g
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Chicken egg
2 piece
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Sundried tomatoes
12 piece
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Basil
0.5 coup
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Green onions
0.5 coup
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Paprika sweet
2 tsp
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Spices
Cooking
Finely grind pistachios.
Grease melted butter 6 molds for muffins or 6 ramekins for the soufflés. I got 11 pieces. Sprinkle each recess pistachios.
In a large bowl with a mixer beat ricotta, cream cheese, eggs (instead of ricotta I put the cottage cheese, cream cheese was 1 jar-150 gr, so I added another pack of amber cheese)
add sour cream, salt, pepper, paprika and whisk until smooth.
Add chopped green onion and Basil leaves (the Basil was purple, so I added green Basil, but dry).
Finely chop sun-dried tomatoes. Add to cheese mixture and mix well.
Specially made Valerie tomatoes with spices. Baked tomatoes from Carina from Carina forum. The recipe seems to have with elena-110
Put the mixture into the prepared tins and bake in a preheated 190° C oven for 15 min.
Reduce the temperature to 140° C and bake for another 10 minutes Remove from the oven and leave to cool. Remove the cheesecakes from the molds and serve, garnished with sour cream, Basil and sundried tomatoes. [b]author's note. [/b]To serve the cheesecake hot, it is better to bake them in advance and chill, then slightly reheated in the microwave. Serve on lettuce leaves, watering lightly with olive oil and balsamic vinegar.
[img]http://i056.radikal.ru/0908/c9/9cc6a6263420.jpg[/img] [img]http://i003.radikal.ru/0908/b0/45e7575c3fa6.jpg[/img]
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