Verrine of Parmesan Cream, Tomato Coulis, and Basil Pesto

This elegant verrine layers creamy Parmesan, tangy tomato coulis, and fragrant basil pesto, creating a perfect balance of textures and flavors. The Parmesan tuile garnish adds a delightful crunch, making this dish an ideal appetizer for sophisticated gatherings or a refined treat at home.

Ingredients

For the Parmesan Cream:

• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 teaspoon cornstarch (optional, for thickening)
• Salt and pepper to taste

For the Tomato Coulis:

• 1 cup ripe tomatoes, peeled and diced
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 teaspoon sugar
• Salt and pepper to taste

For the Basil Pesto:

• 1/2 cup fresh basil leaves
• 2 tablespoons pine nuts
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons olive oil
• 1 small garlic clove
• Salt and pepper to taste

For the Parmesan Tuile Garnish:

• 1/2 cup grated Parmesan cheese

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes

Instructions

Step 1: Make the Parmesan Cream

1. Heat the heavy cream in a saucepan over medium heat until it begins to simmer.
2. Stir in the grated Parmesan cheese and mix until fully melted.
3. If desired, whisk in cornstarch dissolved in a bit of water to thicken the cream.
4. Season with salt and pepper to taste. Set aside to cool slightly before layering.

Step 2: Prepare the Tomato Coulis

1. Heat olive oil in a skillet over medium heat and sauté the minced garlic until fragrant.
2. Add the diced tomatoes, sugar, salt, and pepper. Simmer for 10 minutes, stirring occasionally, until the tomatoes break down and the mixture thickens.
3. Blend the mixture for a smoother consistency, if desired. Let it cool.

Step 3: Make the Basil Pesto

1. In a blender or food processor, combine basil leaves, pine nuts, Parmesan cheese, garlic, and olive oil.
2. Blend until smooth. Add salt and pepper to taste.

Step 4: Create the Parmesan Tuile Garnish

1. Preheat the oven to 350°F (175°C).
2. Line a baking sheet with parchment paper. Place small piles of grated Parmesan cheese (about 1 tablespoon each) on the sheet, flattening them slightly.
3. Bake for 5–7 minutes, or until golden and crispy. Let them cool before using.

Step 5: Assemble the Verrines

1. Spoon the Parmesan cream into the bottom of each glass, filling about one-third.
2. Add a layer of tomato coulis, spreading it evenly.
3. Drizzle a small amount of basil pesto on top or add a dollop for contrast.
4. Garnish with a Parmesan tuile and a fresh basil leaf.

Tips

1. Make Ahead: Prepare the Parmesan cream and tomato coulis a day in advance. Assemble the verrines just before serving.
2. Vegetarian-Friendly: This recipe is naturally vegetarian but can be made vegan by using dairy-free alternatives for the Parmesan and cream.
3. Presentation: Serve the verrines on a decorative tray with small spoons for an added touch of elegance.

Nutritional Information (Per Verrine)

• Calories: 210
• Protein: 6g
• Carbohydrates: 4g
• Fat: 19g
• Fiber: 1g

Conclusion

The Verrine of Parmesan Cream, Tomato Coulis, and Basil Pesto is a sophisticated appetizer that balances rich creaminess, tangy tomato, and herbaceous basil. The Parmesan tuile adds a crisp texture, making it a crowd-pleaser at any event. With its simple preparation and elegant presentation, this dish is a perfect start to any gourmet meal!