We’re all familiar with the ladyfinger-rum-coffee concoction called tiramisu, but have you ever heard of a savory tiramisu?
That’s right. Get ready to sink your teeth into this mouth-watering combination of crispy crackers, melting cheese and tangy sun-dried tomatoes.
We’re working with John Wm. Macy’s CheeseSticks, and it occurred to me awhile back that their CheeseCrisps could be the perfect solution to pack some flavor into a savory tiramisu. I use their SweetSticks in my homemade dessert tiramisu frequently. Last time I served it to guests, an Italian friend of mine told me that tiramisu in Italy is actually ANY dish layered with creamy cheese (traditionally marscapone). They serve savory tiramisu for lunch or dinner, followed by a dessert tiramisu. Tiramisu all day long!
- 1 box John Wm. Macy’s Asiago & Cheedar CheeseCrisps
- 3 egg whites
- 8 oz cream cheese, softened
- 1 cup grated Parmesan
- ¼ cup heavy cream
- 2 tablespoons butter, softened
- 1 (7-ounce) jar sun dried tomatoes in olive oil and spices
- 1 (6-ounce) jar tomato paste
- 1 Tbsp dried basil
- 1 clove garlic, minced
- Preheat oven to 350 degrees F.
- Beat egg whites until stiff and combine with cream cheese, Parmesan, heavy cream and butter.
- Dice sun dried tomatoes and blend with tomato paste, basil and garlic.
- Oil a small pan and lay down a layer of CheeseCrisps. Top with a layer of cream and a layer of tomatoes, followed. Repeat with two more layers of CheeseCrisps, cream and tomatoes.
- Bake for 15-18 minutes, until golden brown. Let cool for a few minutes and serve.
The egg whites, cream cheese, Parmesan and heavy cream combine into a luscious concoction that has a deep flavor and bakes into a perfectly fork-friendly, melty consistency.
The Asiago and Cheddar flavor from the CheeseCrisps gives this dish another level of depth without the need to add a whole bunch of ingredients.
It’s almost like a lasagna, but with a satisfying crunch!
The biggest secret? This stuff is even better leftover.
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