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.
- 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
- 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.