Zucchini-Tomato Verrines Recipe

Name: Zucchini-Tomato Verrines
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons pine nuts; 4 medium tomatoes-peeled, seeded and finely diced; 1/2 cup finely diced zucchini; 1 garlic clove, minced; 3 tablespoons extra-virgin olive oil; 1 tablespoon fresh lemon juice; Pinch of ground cumin; 1 tablespoon finely chopped basil, plus small basil leaves for garnish; 1 tablespoon finely chopped dill; 1 tablespoon finely chopped chives; Salt and freshly ground pepper; 1/2 cup mascarpone cheese, at room temperature; 2 large eggs, separated; 1/3 cup finely grated Parmigiano-Reggiano cheese (about 1 ounce); 3 very thin slices of prosciutto, cut in half

Servings: persons

2 tablespoons pine nuts
4 medium tomatoes-peeled, seeded and finely diced
1/2 cup finely diced zucchini
1 garlic clove, minced
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
Pinch of ground cumin
1 tablespoon finely chopped basil, plus small basil leaves for garnish
1 tablespoon finely chopped dill
1 tablespoon finely chopped chives
Salt and freshly ground pepper
1/2 cup mascarpone cheese, at room temperature
2 large eggs, separated
1/3 cup finely grated Parmigiano-Reggiano cheese (about 1 ounce)
3 very thin slices of prosciutto, cut in half

1
In a small skillet, toast the pine nuts over moderately low heat until golden, about 4 minutes.
2
In a bowl, toss the tomatoes, zucchini, garlic, olive oil, lemon juice, cumin and chopped herbs.
3
Season with salt and pepper.
4
Spoon the salad into 6 small glasses or jars.
5
In a medium bowl, mix the mascarpone with the 2 egg yolks and grated parmigiano cheese.
6
In another bowl, beat the egg whites with a pinch of salt until soft peaks form.
7
Using a rubber spatula, fold the beaten whites into the mascarpone until no streaks remain.
8
Season with salt and pepper.
9
Spoon the mascarpone cream into each glass over the zucchini salad.
10
Cover each glass with plastic wrap and refrigerate for at least 4 hours.
11
Meanwhile, in a large nonstick skillet, cook the slices of prosciutto over moderately low heat, turning once, until browned and just crisp, about 5 minutes.
12
Transfer the prosciutto to a paper towel-lined plate.
13
Sprinkle the pine nuts over the mascarpone cream, top each verrine with a prosciutto crisp and a few basil leaves and serve.

375

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons pine nuts, 4 medium tomatoes-peeled, seeded and finely diced, 1/2 cup finely diced zucchini, 1 garlic clove, minced, and more.

Yes, Zucchini-Tomato Verrines falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini-Tomato Verrines

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