Easy Summer Verrine RecipesHello world!
I have been out of the blogging circulation lately. Not that I am hibernating its just that summer in Southern France is extremely hot. It makes you feel lazy. And even though I was born and raised in a tropical country I am only human being. This heat is truly unbearable. So do not crucify me (oooops that's the problem of watching too much Rome episodes) if I prefer to frolic in the cold blue water of Mediterranean from time to time or spend my entire day in the swimming pool instead of being in front of my computer.
Well, I am still here alive and kicking but very tanned :-). I maybe physically too lazy to do anything but my hunger for cooking and eating is still the same. So here's what my idle brain have concocted in the kitchen lately and this will be my submission to the Perfect Party Dishes blog event that I am hosting. These are easy and simple verrine recipes perfect for garden parties: Baby Zuccini Crips in Rosemary and Melon Mint Gaspacho. By the way you still have until August 15 to participate in this event.
Baby Zuccini Crisp in Rosemary
(for about 5-6 persons)
about 15 pieces of baby zuccinis
sprigs of fresh rosemary
3 tablespoons of olive oil
salt and pepper
1 small block of mozzarella
for the crisp
1/4 cup of cold butter
1/2 cup of chopped walnuts
1/4 cup of grated parmesan cheese
1/4 cup of bread crumbs
Start by slicing the zuccinis. Put them in a bowl add about 1 teaspoon of salt. Let it stand for about fifteen minutes and squeeze out some water. Warm the pan add 1 tablespoon of olive oil and sauté briefly the zuccinis with the rosemary for about 4-5 minutes. Cut the fire and add some pepper. Divide the zuccini on your verrine or any glass of your choice. Put a layer of the vegetable then add a layer of sliced mozzarella on the top. Put some olive oil on each of the verrine. Mix with your hands all the ingredients for the crisp until crumbly. You can add more nuts, parmesan or bread crumbs if needed. Preheat the oven at 180° celsius and bake it for about 15-20 minutes. It should be golden brown and crispy. Top your zuccini glasses with this mixture. You can prepare in advance, refrigerate and serve it only when the guests arrived.
Melon Mint Gazpacho
(for about 5 to 6 person)
1 ripe melon (I used the cavaillon variety very common in Provence)
a quarter of a small red onion (you need a very small amount only this could be optional)
2-3 sprigs of fresh mint
1 teaspoon of olive oil
a pinch of salt
Start by peeling and removing the seeds of your melon cut them and put them in your blender. Add the onion and mint leaves. Blend them together. Add the olive oil and the salt. Continue blending. Pour them on your verrine or glasses and decorate the top with a slice of melon and a mint leaf. Refrigerate before serving.
Other Appetizer Recipes:
Strawberry Gazpacho and Basil
Californian Citrus Couscous Salad
Chicken liver and Fig Bruschetta
