- 4 oatcakes
- 25g/1oz unsalted butter, melted
- small handful pumpkin seeds
- 75g/3oz cream cheese
- 75g/3oz cottage cheese
- Âź lemon, juice only
- 6 cherry tomatoes, chopped
- pinch paprika
- 1 slice ham, chopped
- Put the oatcakes into a sandwich bag and crush with the end of a rolling pin to make breadcrumbs. Pour the crumbs into a mixing bowl and stir in the pumpkin seeds and melted butter.
- Divide the mixture between four small glasses and press down gently.
- Mix the cream cheese and cottage cheese in a bowl, then stir in the lemon juice, tomatoes, paprika and ham.
- Divide the cheese mixture between the four glasses and smooth the top. Cover with cling film and chill in the fridge for 1-2 hours.