Antipasti in a jar

I have friends over today. Since it is going to be a hot sunny Sunday, I was looking for some light dishes.

This recipe was on Pinterest on blackforestkitchenblog and the vibrant colors caught my eyes.

The intense taste of the tomato and pepper part needs the cheese and cream topping. But after the preparation  and taste at the table, I would recommend to just use 1 gelatine leaf for the cream cheese part. It gets a bit too rubbery for my taste.

Recipe for 3:

200 g canned tomatoes 

120 g roasted red peppers, drained

4 gelatine leaves, salt and pepper

110 g goat cream cheese

45 g double cream, 150 g Ricotta

Grissini, Parma Ham, Oregano 

Soak 2 gelatine leaves in cold water for 5 min, squeeze them out.

In a small pot add tomatoes and peppers and use a stick blender to make them into a fine mix. Season and heat up and dissolve the gelatine in it. Pour in a container with a spout and pour in 3 glass jars. When they are down to room temp, put them in the fridge for 1 hour.

Clean the pot. Soak 2 gelatine leaves.

Add double cream and goat cheese and season. Melt the cheese and add the gelatine

Stir until dissolved. Finalize with the Ricotta. Pour on top of the tomato mix. Refrigerate for 30 min.

Serve with Grissini and Parma Ham on top. A bit of Parmesan shavings and a sprig of Oregano are great.