Here is a recipe for ultra original and easy to make verrines with Italian colors.
Perfect as an appetizer, they are composed of basil, tomato and mozzarella.
Instead of presenting the 3 ingredients in a salad, as is traditionally the case, they are presented in verrines and eaten with a spoon.
Prep Time: 20 minutes
Cooking Time: 10 minutes
Difficulty: easy
Yield: 4 servings
Ingredients
For the tomato soup
- 3 ripe tomatoes
- 1 teaspoon of tomato paste
- 1 tablespoon of olive oil
- salt and pepper
For the mozzarella cream
- 8 oz of mozzarella (220 g)
- 2/3 cup of heavy cream (1.5 dl)
- salt and pepper
- a few basil leaves for decoration
Instructions
For the tomato soup: make a cross-shaped incision at the bottom of the tomatoes and plunge them for 20 seconds into a large volume of very hot salted water before peeling them.
Cut the tomatoes in 4 and remove the seeds.
Place the tomato quarters with the other ingredients in the bowl of a blender and purée until fine.
For the mozzarella cream: heat the cream over low heat. When it simmers, add the mozzarella in pieces and melt while stirring. Let cool to room temperature.
To assemble the verrines: place the cold tomato soup at the bottom of the verrines, then place a layer of mozzarella cream on top.
Decorate with basil.
