🍈 Savory Melon Cheesecake with Prosciutto Crudo and Crescenza
A fresh, elegant, and unusual idea: the savory melon cheesecake, with a base of crackers and a creamy mousse of crescenza and grana, is completed with prosciutto crudo and a touch of chives 🌿. Perfect as a summer appetizer or finger food served in mini single portions. A surprising mix of sweet and savory to amaze your guests!
📝 Ingredients for 4-6 servings:
👉 For the base:
- 90 g of crackers
- 70 g of melted butter
👉 For the cream:
- 200 g of melon
- 200 g of crescenza
- 30 g of grated Grana Padano
- 50 g of fresh cream
- 8 g of gelatin sheets
- Salt to taste
- Pepper to taste
👉 For the decoration:
- 150 g of prosciutto crudo
- Fresh chives
- Extra virgin olive oil (optional)
👩🍳 Preparation:
1. Base:
- Blend the crackers finely, add the melted butter and blend again.
- Pour the mixture into a springform pan lined with parchment paper (or into single portion molds or pastry rings).
- Press down well the bottom with a spoon and place in the refrigerator to set.
2. Melon and cheese cream:
- Peel and blend the melon until you obtain a puree.
- Soak the gelatin in cold water.
- Gently heat the cream in a saucepan, then dissolve the squeezed gelatin in it, away from the heat, stirring with a whisk to prevent lumps. Let it cool slightly.
- In a bowl, smash the crescenza, add the grana, the blended melon, salt, pepper, and finally the cream with the gelatin, mixing well.
3. Assembly:
- Pour the cream over the cracker base and level the surface well.
- Put in the refrigerator for 2–3 hours, until completely set.
🍖 Finishing and presentation:
- At the moment of serving, decorate with slices of prosciutto crudo, arranged artistically.
- Garnish with strands of fresh chives and, if desired, a drizzle of extra virgin olive oil.
📚 Recipe from Tempo di Ricette di Angela
📷 The image of the dishes is purely indicative and does not necessarily correspond exactly to the recipe.
