Recipe Cestini Di Taleggio Con Papaya


1 package of puff pastry
4 oz. Taleggio cheese
1 papaya
2 oz. Toma Piedmontse cheese
2 oz. heavy cream
extra virgin olive oil
lemon grass (optional)
salt and pepper

How to make Cestini di  Taleggio con Papaya:

Roll out the puff pastry and cut 4 circles about 6 inches wide. Butter 4 single ramekins and line them with the puff pastry. Prick the bottom with a fork and bake in a preheated oven at 325°F for 10-15 minutes. Remove and cool.

Dice the papaya and the Taleggio cheese and season with the oil, salt and pepper. Fill the ramekins with this filling.

Whisk together the Toma Piedmontse cheese with the heavy cream and a pinch of salt. Place a dollop over each ramekin, garnish with lemongrass, and serve.

Serves 4

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at