zucchini, tomatoes, and cheese verrines
By Joël Bougoin
Ingredients
- 3 medium zucchini
- 1 package cream cheese
- 1 jar of tomatoes confites
- chives
- salt and pepper
- black olives (for decoration)
Details
Servings 10
Level of difficulty Easy
Preparation time 20mins
Cooking time 10mins
Cost Budget Friendly
Preparation
Step 1
Cut the zucchini into small cubes and cook about 15 minutes over low heat. Drain well, pour the cooking juices and reduce everything to a puree. Reserve.
During the cooking time of zucchini, open the jar of tomatoes, drain (keep the oil to make a savory cake or flavor a sauce or salad). Cut into small cubes. Reserve.
Step 2
In a bowl, combine the cream cheese and chopped chives and pepper. Pipe into glass using a pastry bag (so not to soil the edges of the glass) or use freezer bag with a cut a corner. Spread the cream cheese first, then finish with zucchini and tomatoes. Decorate with black olives.
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Chef Tips and Tricks
These baked Cheesy Eggplant Hedgehogs are totally adorable, tasty and really easy to make!
Ingredients
- 3 large eggplants
- 1 cup olive oil
- 1/4 cup chopped basil
- 1 garlic clove, minced
- Salt
- Pepper
- 4 cup shredded cheese
Method
- Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
- Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
- Lay the eggplants inside an oven-safe baking tray.
- Pour the oil mixture over the eggplants, taking care to pour between the slices.
- Stuff the gaps in the eggplant with shredded cheese.
- Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
- Serve and enjoy!
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