Hearty mascarpone cream with ham and tomato salsa from the jar

Kerry Mosley
very easy
3 1
30 mins
30 mins


Servings: 4
  • 50 g Butter
  • 100 g Cracker
  • 50 g Whipped cream
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1 Organic Lime
  • 100 g Mascarpone
  • 1 small red onion
  • 2 Tomatoes
  • 1 collar Chervil
  • 6 discs Country ham (approx. 20 g each)
  • 1 TABLESPOON Olive oil
  • 7-10 Tbsp Freezer bag


  1. 1

    Melt the butter in a small pot. Put the crackers in a freezer bag and crumble them finely with the dough roller. Mix with the butter. Spread the crumble mixture on small glasses (approx. 180 ml content) and chill for approx. 10 minutes

  2. 2

    Whip the cream with the milk frother until stiff. Season with salt and pepper. Wash the lime hot, grate dry and finely grate the peel. Stir mascarpone in a bowl until smooth. Fold in cream and lime zest. Spread the cream into the glasses and chill for about 5 minutes

  3. 3

    Peel and finely chop the onion. Score the skin of the tomatoes crosswise, pour hot water over it and let it stand for about 30 seconds. Peel the tomato skin, halve and seed the tomatoes and dice the flesh. Wash the chervil, shake dry. Pluck leaves from the stalks and cut into small pieces

  4. 4

    Place the ham slices on top of each other and cut into fine cubes. Mix with diced onions, tomatoes and chervil. Add oil and season with salt and pepper. Spread over the glasses

  5. 5

    Waiting time approx. 5 minutes

Nutrition Facts

520 kcal
20 g
43 g
9 g