Verrine Tricolore a Bell Pepper and Goat Cheese Starter
In 1994, pastry chef Philippe Conticini introduced verrines to customers. His concept was to serving the food vertically instead of horizontally. Verrine comes from the French word verre (glass). Verrine appetisers and desserts remain popular in France. The idea of layering flavours and textures in a small glass vessel is visually appealing. Think of this recipe as a savoury parfait starter to serve with drinks or as the first course. I make this Verrine Tricolore with two different coloured bell peppers and fresh goat cheese.