Appetizer Barbara Schuerenberg Provencal Recipes Taste: Food & Drink

Verrine Tricolore a Bell Pepper and Goat Cheese Starter

Name: Verrine Tricolore
Prep time: 15 min
Cook time: 40 min
Yield: 6-8 people
Ingredients: 3 Red Peppers; 3 Yellow Peppers; 2 Garlic Cloves (minced); a few drops of olive oil; a good handful of basil leaves; 200 g (6 oz) Goat cheese (very fresh); 10 cl (3.3 oz) Cream; Salt and Pepper

Barbara Schuerenberg — July 13, 2018

194 0 0

Verrine Tricolore Bell Pepper Goat Cheese

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.

Verrine Tricolore

This starter course is easy to make, you just need to make sure you have enough time to allow the three mixtures (layers) to cool properly so you can layer.

CourseAppetizer
CuisineFrench, Provencal

Servings	Prep Time
6-8 people	15 minutes

Cook Time	Passive Time
40 minutes	1 hour

Servings	Prep Time
6-8 people	15 minutes

Cook Time	Passive Time
40 minutes	1 hour

Verrine Tricolore

This starter course is easy to make, you just need to make sure you have enough time to allow the three mixtures (layers) to cool properly so you can layer.

CourseAppetizer
CuisineFrench, Provencal

Servings	Prep Time
6-8 people	15 minutes

Cook Time	Passive Time
40 minutes	1 hour

Servings	Prep Time
6-8 people	15 minutes

Cook Time	Passive Time
40 minutes	1 hour

Ingredients

3 Red Peppers
3 Yellow Peppers
2 Garlic Cloves minced
a few drops of olive oil
a good handful of basil leaves
200 g (6 oz) Goat cheese very fresh
10 cl (3.3 oz) Cream
Salt and Pepper

Servings: people

Instructions

Preheat oven to 200 C/400 F
Halve and clean the peppers, roast them in the oven cut side down until they are black and blistered (approx. 40 min).
Transfer peppers to a bowl, cover with plastic and let cool.
Once they are cool enough to handle, take off the skins, then finely mix the peppers with an immersion blender, separated by colors with a few drops of olive oil, some salt and pepper and 1 minced garlic clove each.
Chill both mixes.
Mix the goat cheese with the cream and the basil leaves to a creamy consistency. Leave to chill.
Very carefully layer the different mixtures into a shotglass, taking care that the cheese mix goes on top as it has a different density to the pepper creams which are thicker and can « hold » the cream mixture.

Please share this with friends and family.

Tags:Appetizer,Goat Cheese,Red Peppers

Barbara Schuerenberg

Barbara Schuerenberg says, “I always joke that I learned to cook out of self-defence as our mother was a terrible cook.” Clearly, she was successful in that pursuit as she runs her cooking school Cuisine de Provence in Vaison la Romaine.

Based out of Barbara’s comfortable kitchen, Cuisine de Provence courses typically run from mid-March to the end of October. The number of participants is limited; with only 4-5 people everyone gets involved in the preparation of the regional dishes.

Look for "Tastes of Provence" from Barbara's kitchen in our recipes section.