Mini salted cheesecake with anchovies



Blend the taralli (or bread) with a spoon of olive oil and two tablespoons of water (and keep aside).
Mix the cream cheese with the finely chopped chives and the chopped anchovies until you obtain a soft cream.
If necessary add 2 tablespoons of water.
With the help of a small “coppapasta” with a diameter of about 5 cm, create the mini cheesecake: press the crumbled taralli with a teaspoon to obtain a compact base, gently fill with the cream cheese with the help of a teaspoon.

To serve

Decorate with the other anchovies, the chopped pistachios, and the chives and serve.