A verrine of plums, pork and chevre with crostini crumble
The French have a stylish name for an entrée or dessert presented in a glass, a verrine. It is a lovely visual way to show off the ingredients you are using.You can have a lot of fun layering various combinations and they look tres chic on the table.
The quantities in this recipe are flexible to suit your serving glass and number of guests.
|1 to taste||Plums|
|1 to taste||Goat's cheese, use chevre, a soft, creamy french goat's milk cheese|
|1 to taste||Rocket leaves|
|1 to taste||Smoked ham, or use smoked beef|
- Toast bread slices as if you are making crostini. When cool, crumble into small pieces.
- Stone and slice some ripe plums.
- Crumble some chevre, a soft, creamy French goat's milk cheese.You could use a soft feta (its taste will be sharper) but chevre has a superior, luscious texture even though it's a bit pricey.
- Layer crisp rocket leaves with the cheese, the crostini crumble (this is a good crunch contrast) and the plum slices, leaving it all quite loose. Don't try and press the ingredients tightly into the glass.
- Roll thin slices of smoked pork or beef into a cigar shape and sit into the glassful of goodies. You may want to offer a little vinaigrette with this.