MENU No. 15
How about we do something a bit out of the ordinary tonight?
Entertaining, laying a lovely table, serving something that really makes an impression…
A complete menu, including the recipes, the shopping list and my plan of action.
Almost everything is prepared in advance.
Your guests are seated.
You too.
Tomato and goat's cheese tartare in verrines
Description
When I invite family and friends over, there is almost always fish or roast meat on the table. But I always want to add more vegetables. These little verrines are ideal for an aperitif: they showcase the vegetables, are light and fresh, and don't fill you up before the main meal. The combination of creamy goat's cheese and the fragrant acidity of the tomato tartare makes for a refined, colourful and very easy-to-make verrine. You can prepare them in advance and keep them chilled until ready to serve.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation (traditional method)
1. In a small saucepan, gently heat the goat's cheese with the single cream until you obtain a smooth texture. Season with salt and pepper.
2. Finely dice the tomatoes and shallot. Mix them with the olive oil, balsamic vinegar and chopped basil. Season with salt and pepper.
3. Fill the bottom of the verrines with the goat's cheese cream, then add the tomato tartare on top.
4. Keep in the refrigerator until ready to serve.
THERMOMIX® METHOD.
