Asparagus and Tapenade Verrine
By Edith - Blog "Mes tables de fête"
Ingredients
- For 4/6 glasses
- Asparagus Mousse:
- 8 asparagus cooked
- 1 small container plain yogurt
- olive oil
- cardamom flavored vinegar
- pepper, salt
- Tapenade:
- 4-5 oz green olives stuffed with anchovies
- 1 cup dried tomatoes
- olive oil
- Espelette
- Garnish:
- Cherry tomatoes
- Olives
- crackers or breadsticks
Details
Servings 4
Level of difficulty Easy
Cost Budget Friendly
Preparation
Step 1
Cut the tender part of the asparagus into pieces, mix them with yogurt and one or two tablespoons of oil to obtain a foam feeling, firm but not too much. Season with vinegar, a pinch of salt and pepper.
Step 2
Prepare the tapenade, mix the sun dried tomatoes with olives, one or two tablespoons of oil and a good teaspoon of pepper. Blend so the consistency is smooth and homogeneous.
Fill the glasses with 1/3 of tapenade and 2/3 of asparagus foam. Garnish with cherry tomatoes in 1/2 an olive and a cracker or breadstick. Chill for a few minutes before serving
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Chef Tips and Tricks
You'll drool over this 3 cheese, bacon-wrapped baguette.
INGREDIENTS
- Blue cheese
- Cheddar cheese
- Mozarella
- 1 baguette
- Sun-dried tomatoes
- Bacon
METHOD
- Cut your cheeses into thin slices
- Slice baguette down the middle (like a sandwich)
- Layer cheddar, blue, and mozarella cheese inside the bread
- Top with sun-dried tomatoes
- Close baguette and wrap with bacon strips
- Put in oven and bake for 20 minutes at 350 degrees
- Slice and serve!
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