Ingredients:

•  130 g of taralli
• 60 g butter 
• 200 g ricotta cheese
• 150 g cream cheese spread 
• 2 melon slices cut into cubes 
• 4 slices of thinly sliced raw ham 
•  balsamic vinegar cream "Acetaia Guerzoni"

Method:

Chop the taralli in a mixer, then add the melted butter. Mix well and with a spoon insert the mixture into 4 x 8 cm diameter pasta racks previously placed on a piece of parchment paper. Press well with the back of a spoon and place in the refrigerator. In a bowl, mix the ricotta cheese with the spreadable cheese, add a pinch of salt and pepper and after waiting half an hour pour the cream obtained into the pasta racks, level and put in the fridge for at least 4 hours. After this, remove the mini cheesecakes from the moulds, garnished with the cubed melon pieces, the slices of ham and a few drops of balsamic vinegar cream.