Summer “verrines”

Following my recipe of the tomato confit, here are some ways to use it! These cold verrines are perfect for light summer aperitives. It is simply some small salads or appetizers presented in glasses. I give a few examples of the basics I like to do but you can be very imaginative and create a lot of variations. What is important is that you mary things that go well together in taste and also in colour for pretty verrines!

verrines1

Preparation: 10 minutes
Cooking: no cooking (except last one)
Servings: 4
Level: Super easy
Cost: Cheap

Equipment: 4 glasses

Salmon, avocado and tomato verrine

Tomato confit
– 2 slices of smoked salmon
– 2 avocados
– lemon juice
– fresh herbs for decoration (dill or chive etc)

In a bowl, mash the avocados with a fork, add a pinch of lemon juice, salt, pepper, herbs if you want.
Cut the salmon into small dices.
Then prepare the verrines: separate the tomato confit equally in the for glasses. Be careful not to put tomato everywhere on the glass. If needed, you can use a paper towel to clean. Then add the salmon. Finish with the avocados and decorate with fresh herbs.
Serve immediately.

Notes and ideas:
– Sometimes I mix the salmon with cream cheese. That tastes also nice.
– If you prefer you can put avocado first and then salmon, it doesn’t make much difference. I like to have the tomatoes at the bottom though.
– You can replace avocados by cucumber and cream cheese.
– Also try to replace avocados by green asparagus (cooked) mixed with a bit of fresh cream. Very creamy and delicious!

Schrimps, avocado and tomato verrine

Tomato confit
– 10-12 schrimps
– 2 avocados
– a tbsp of cream cheese
– lemon juice
– fresh herbs for decoration (dill or chive etc)

In a bowl, mash the avocados with a fork, add a pinch of lemon juice, salt, pepper, herbs if you want.
Cut the schrimps in small pieces and mix with cream cheese but keep 4 whole for decoration.
Then prepare the verrines: separate the tomato confit equally in the for glasses. Be careful not to put tomato everywhere on the glass. If needed, you can use a paper towel to clean. Then add the schrimps mix. Finish with the avocados and decorate with fresh herbs and a schrimp. Add some lemon juice.
Serve immediately.

verrines2

Mediterranean verrines

– Small pasta (eg mini farfalle)
– 1 courgette
– 1 Aubergine
– pine nuts
– cherry tomatoes
– garlic
– fresh basil
– olive oil

Peel and chop the courgette and aubergine. Cook in an oiled pan. The pièces must be small and it is nice if they are still a bit crispy.
Cook the pasta.
In a bowl, crush garlic, pine nuts and basil. Add to the pasta with olive oil and lemo, juice, salt, pepper. Mix well.
In the glasses, start with the vegetables, then a layer of pasta salad. To finish, cut the cherry tomatoes in four pièces and add on top.
Serve immediately or keep in the fridge.

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One thought on “Summer “verrines”

  1. Pingback: Confit de tomates | La Petite Frenchy

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