Ingredients:

• 240 g fresh ricotta cheese
• 120 g breadcrumbs
• 80 g red cherry tomatoes
• 60 g butter
• Chives, to taste
• Extra Aged Traditional Balsamic Vinegar of Modena P.D.O.

Procedure:

In a small saucepan with high sides, melt the butter and mix it with the breadcrumbs. Once blended, divide the mixture into 4 pastry cases and leave to cool in the fridge for 45 minutes. These will form the bases for the cheesecakes.
Meanwhile, in a bowl, mix the ricotta cheese and Extra Old Traditional Balsamic Vinegar of Modena PDO (about 80 g) to create a fluffy mousse. Add the mousse to the pastry cups on top of the layer created earlier and leave to rest for 10 minutes in the refrigerator.
Wash, dry and cut the cherry tomatoes into small wedges.
Once the necessary time has elapsed, remove the pastry rings and decorate the plates with drops of Extra Aged Traditional Balsamic Vinegar of Modena P.D.O., then add the cherry tomatoes and chives.