9 savory verrines recipes to savor this summer

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2/9 –

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

© Shutterstock / Anastasia Kamysheva

3/9 –

Cherry tomato velouté verrines
Wash 2kg of cherry tomatoes and remove the stems. Peel 3 cloves of garlic. Finely mix 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, decorate with 1 tbsp. of cream and a few diced cucumber.

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4/9 –

Shrimp and strawberry tartar verrine
Wash and hull 400g of strawberries. Cut them into small pieces. Season them with a pinch of salt, a turn of a pepper mill and a few drops of balsamic vinegar. Cut 500g of peeled shrimp and add a few drops of lemon juice. Dress the verrines with a layer of basil chopped between the strawberries and shrimps. Sprinkle with a drizzle of olive oil.

© Shutterstock / Viktory Panchenko

5/9 –

Smoked salmon mousse verrine
Mix 200g of smoked salmon. Add 15cl of crème fraîche and mix. Add the juice of 1 lemon and 1/2 tsp. to c. of mustard. Pour 2 tomatoes cut into small cubes into the verrines. Fill the glass with the smoked salmon mousse. Put them in the refrigerator.

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6/9 –

Tomato and mozzarella verrines
Peel 4 tomatoes and cut them into small cubes and put in a salad bowl. Chop 1 clove of garlic, 1 bunch of parsley, 1 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 set aside in the refrigerator.

© Shutterstock / Natasha Breen

7/9 –

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

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8/9 –

Cucumber and cottage cheese gazpacho
Wash and chop 10 mint leaves. Wash 2 cucumbers, cut off 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 minutes in the refrigerator. Divide the soup into verrines. Decorate with the cucumber slices, a few pine nuts, the rest of the mint and a pinch of chili.

© Shutterstock / apolonia

9/9 –

Beet and avocado verrines
Cut 2 cooked beets into pieces, mix them with 2 tbsp. tablespoons of crème fraîche and 2 tablespoons of Saint-Morêt. Salt and pepper and add 2 teaspoons of honey vinegar. Mix everything with a spoon, cut 2 avocados in half, remove the pit 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 crème fraîche and 2 tablespoons of Saint-Morêt. Salt and pepper then mix. Arrange the verrines by adding the beetroot mousse then the avocado cream. Then place the verrines in the refrigerator until ready to serve.