Savory cheesecake with dried cherry tomatoes and Taggiasca olives

INGREDIENTS FOR 6 PEOPLE

• 250 g of Philadelphia-type cheese
• 250 g of goat ricotta
• 70 g of dried tomatoes
• 50 g of black or Taggiasca olives
• 8 slices of GlutenFree sliced bread
• 6 tablespoons of milk
• 1 ci dab of parsley
• salt
• pepper

PREPARATION

1. Line an approximately 20 cm springform pan with a sheet of plastic wrap. 
2. Pour the milk into a plate and moisten 4-5 slices of bread, then arrange them on the bottom of the pan, pressing gently with your hands to occupy all the available space. Place the pan in the refrigerator while we prepare the filling.
3. Clean the parsley and chop it with the crescent. Drain the sun-dried tomatoes from the sauce, roughly chop them and collect them in a bowl. Do the same with the olives.
4. Crumble the remaining slices of bread in the same bowl with your hands, then add the chopped parsley.
5. Place a sieve over the container and sift the Philadelphia and goat ricotta over it, pressing them with a spatula, so as to incorporate air. 
6. Mix everything together, season with salt and pepper, then transfer the mixture into the pan, leveling it carefully.
7. Keep the cheesecake in the fridge until serving, then transfer it to the serving plate.

Bon appetit