9 recipes for savory verrines to enjoy this summer

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9 savory verrines recipes to savor this summer

To treat yourself and fill up on vitamins this summer, choose seasonal vegetables as much as you want. Velouté, gazpacho, diced vegetables, panna cotta, there is something for everyone.

Which ingredients to choose?

Do not hesitate to test different combinations of tastes, colors or even play on the sweet and salty side. However, avoid superimposing too many layers: beyond 4, your verrines risk being heavy and the tastes difficult to harmonize.

On the same subject

For the summer, bet on freshness with seasonal vegetables. You can also add creaminess with fresh cheese, creating a mousse or a cold soup. To this, superimpose more melting and/or more crispy layers.

Before enjoying your verrines, keep them cold until ready to serve.

Verrines, the fresh and simple summer trick

Sweet or savory, verrines are very quick and easy to prepare. If you are not an expert in the kitchen or you want to enjoy your guests, make simple recipes the day before.

Prefer the use of shot glasses for your liquid preparations. Wider glasses can be used more for mixing solid and liquid ingredients

Do not hesitate to immerse yourself in your traditional cookbooks or discover our Top Health recipes to transform them into verrines.

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verrines melon pasteque

© Shutterstock / New Africa

2/9 –

Melon and watermelon verrines
Prepare the balls with 1 melon and 1 watermelon. Put the small balls in the verrines and add crumbled feta into small pieces. Cut slices of cured ham into small pieces to arrange them on top.

verrines veloute tomates cerises

© Shutterstock / Anastasia Kamysheva

3/9 –

Verrines of cherry tomato velouté
Wash 2kg of cherry tomatoes and remove the stems. Peel 3 cloves of garlic. Finely blend the tomatoes, garlic, 2 tablespoons of oil, 6 basil leaves and 1 pinch of Espelette pepper. Add salt and pepper. Divide into verrines and refrigerate for 2 hours. When ready to serve, garnish with 1 tbsp. coffee cream and a few diced cucumbers.

verrine tartares crevettes fraises

© Shutterstock / SARYMSAKOV ANDREY

4/9 –

Verrine of prawn and strawberry tartars
Wash and hull 400g of strawberries. Cut them into small pieces. Season them with a pinch of salt, a turn of the pepper mill and a few drops of balsamic vinegar. Cut 500g of peeled prawns and add a few drops of lemon juice. Arrange the verrines with a layer of chopped basil between the strawberries and the prawns. Sprinkle with a drizzle of olive oil.

verrine mousse saumon fume

© Shutterstock / Viktory Panchenko

5/9 –

Verrine of smoked salmon mousse
Mix 200g of smoked salmon. Add 15cl of fresh cream and mix. Add the juice of 1 lemon and 1/2 tsp. c. of mustard. Pour 2 tomatoes, cut into small cubes, into the verrines. Fill the verrine with smoked salmon mousse. Put them in the fridge.

verrines tomates mozzarella

© Shutterstock / Ghischeforever

6/9 –

Verrines of tomatoes and mozzarella
Peel 4 tomatoes and cut them into small dice and put them in a salad bowl. Chop 1 clove of garlic, 1 bunch of parsley, 1 bunch of basil, 1 shallot and add them to the tomatoes with olive oil. Cut 2 mozzarella into cubes in a salad bowl. In your verrines, make a layer of tomato, a layer of mozzarella and a new layer of tomato. Cover and reserve in the refrigerator.

verrines concombre saumon

© Shutterstock / Natasha Breen

7/9 –

Cucumber and salmon verrines
Cut 1 cucumber into small dice. Cut 4 slices of salmon into small strips with scissors. Mix 4 tablespoons of fromage blanc and 4 of Tartare cheese. Salt, pepper. Arrange your verrines by alternating the salmon, cheese and cucumber.

gazpacho concombre fromage blanc

© Shutterstock / Yuliia Holovchenko

8/9 –

Cucumber and white cheese gazpacho
Wash and chop 10 mint leaves. Wash 2 cucumbers, cut the ends and reserve a few slices for decoration. Peel the rest and cut the flesh into pieces. Mix the flesh with 1 cl of water, ¾ of the chopped mint, salt and pepper. Add 200g of fromage blanc and mix again. Reserve 20 min in the refrigerator. Divide the soup into glasses. Decorate with cucumber slices, a few pine nuts, the rest of the mint and a pinch of chilli.

verrines betteraves avocat

© Shutterstock / apolonia

9/9 –

Verrines of beets and avocado
Cut 2 cooked beets into pieces, mix them with 2 tbsp. tablespoons of fresh cream and 2 tablespoons of Saint-morêt. Salt, pepper and add 2 teaspoons of honey vinegar. Mix everything with a spoon. Cut 2 avocados in half, remove the core and collect the flesh. Pour it into a bowl and mash it with a fork. Add the juice of 1 lemon and 1 tbsp. tablespoons of fresh cream and 2 tablespoons of Saint-morêt. Salt, pepper then mix. Arrange the verrines with the beetroot mousse and then the avocado cream. Then place the verrines in the fridge until ready to serve.

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