I’ve only recently discovered savoury cookies and wow…was it a nice discovery! Used to eating toasted crackers, this opened my eyes and it’s definitely new for me and a better way to enjoy cheese and cold cuts. On this occasion, I’ve tried savoury cookies with spelt wheat from Biocop, which apart from being bio, are truly delicious. I combined them with two mousses I made at home and I want to share them with you today. These are the ingredients you will need for these two mousses with savoury cookies.
INGREDIENTS
Savoury cookies from Biocop
For the gorgonzola mousse
200 gr ricotta cheese
100 gr gorgonzola cheese
10 walnuts
2 tbsp cream
For the pistachio mousse
100 gr ricotta cheese
75 gr pistachios
1 ½ tsp cream
METHOD
Let’s start by preparing first the gorgonzola mousse in a blender or mincer. First the walnuts, then the rest of the ingredients. Be sure everything is well-mixed. Transfer to a bowl and add some walnuts on the top.
Now we’re going to prepare the pistachio mousse. First, add the pistachios in the mincer and then, the ricotta cheese and cream. Once the ingredients are combined, serve in a bowl adding some pistachios too.
Serve these two mousses with savoury cookies from Biocop and… buon appetito!
More ideas for appetizers here
