Levels: Easy
List of Ingredients
- cream cheese
- cooked cotechino sausage
- Briochestyle bread
- Parsley
- Thyme
- Chives
- Lemon
- Mostarda
Method
1
Blend the warm cotechino in a food processor, then add the cream cheese and blend again to obtain a cream. Add in a mixture of chopped herbs and some grated lemon zest. Toast a few slices of brioche bread, then cut out small discs (1 1/2 or 2 inches in diameter: you’ll get 16 or 10 discs depending on the size). Cut out 3/4-inch long strips of parchment paper and place one in each hollow of a mini muffin tin: this will help you lift the cheesecakes out later.
2
Place the discs of bread on the bottom; distribute the cream on top using a pastry bag and let set in the freezer for 1 hour. Remove the cheesecakes from the molds, let them soften, and serve topped with pieces of mostarda.