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1
Preheat the oven to 325u00b0.
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2
Make the bacon crisp: Line a baking sheet with parchment paper. Arrange the bacon slices on the sheet in a single layer and sprinkle them with the brown sugar and cayenne. Bake for about 30 minutes, until the bacon is caramelized and very crispy. Let the bacon cool completely.
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3
Peel the cucumber, and scrape out the seeds with a teaspoon. Cut the cucumber into 1/4-inch dice and put in a colander. Generously sprinkle with salt and let sit in the sink for 30 minutes to drain. This will prevent verrines from getting watery. Quickly rinse and blot dry with paper towel. Cut the tomatoes in half, remove the core and the seeds, and drain the liquid. Blot dry with paper towel and cut the tomatoes into 1/4-inch dice. Cut the zucchini into 1/4-inch dice.
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4
In a bowl, toss the tomatoes, cucumber, zucchini, corn, garlic, chipotle powder, olive oil and lime juice. Season to taste with salt and pepper. Spoon the salad into four wine glasses.
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5
In a small bowl, mix the mascarpone with the chives, parsley and mint. If needed, add the buttermilk to thin the mascarpone a bit (but be careful, you do not want it to be liquid, it should be able to hold its shape on top of the salad.)
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6
Spoon the mascarpone cream into each glass over the salad. Cover each glass with plastic wrap and refrigerate for about an hour.
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7
Before serving, remove the verrines from the refrigerator, top each verrine with a bacon crisp and serve.
