 | These individual appetizers are served in small glasses to show off their contrasting layers of colors, flavors and textures.
| Smoked Salmon, Alouette® and Avocado Verrine
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Ingredients: | - 1 1/2 containers (6.5 oz. each) Alouette® Peppercorn, Parmesan Spreadable Cheese (1 1/2 cups stirred)
- 1/4 cup half-and-half or light cream
- 1 medium shallot, finely chopped (3 Tbsp.)
- 1/4 cup fresh lemon juice
- 2 Tbsp. olive oil
- 1/4 tsp. salt
- 1/8 tsp. black pepper
- 4 small ripe avocados (about 2 lbs.)
- 2 Tbsp. small capers
- 8 oz. smoked salmon, slices separated and shredded into 1/4” pieces, dill sprigs or lemon, twist for garnish
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| Directions: | - You will need 6 small, straight-sided glasses, at least 6 oz. each. In a medium bowl, stir together Parmesan Peppercorn spread and half-and-half until blended. Set aside.
- Rinse finely chopped shallot in a small strainer; drain well and place in a large bowl. Add lemon juice, olive oil, salt and pepper. Whisk together to combine. Halve, pit and peel avocados; mash until smooth and add to bowl.
- Divide the smoked salmon and capers between the 6 glasses. Then layer each with avocado mixture and cheese spread. Garnish with dill sprigs or lemon twist.
- Make Ahead: Prepare and assemble up to 3 hours in advance. Cover with plastic wrap and refrigerate until ready to serve.
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| These individual appetizers are served in small glasses to show off their contrasting layers of colors, flavors and textures.
| Orange, Endive and Herbed Goat Cheese Verrine
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Ingredients: | - 2 logs Ile de France® Goat Cheese with Fine Herbs (4 oz.)
- 1/2 cup half-and-half or light cream
- 2 medium grapefruits
- 2 medium navel oranges
- 1 Tbsp. olive oil
- 2 tsp. honey
- 1/4 tsp. salt
- 1/8 tsp. freshly ground black pepper
- 1 large Belgian endive (6 oz.), cored and sliced crosswise (2 cups)
- 1/2 medium radicchio (6 oz.), cored and sliced crosswise (2 cups), candied walnuts or pecans for garnish
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| Directions: | - You will need 6 small straight-sided glasses, at least 6 oz. each. In a medium bowl, crumble goat cheese with a fork. Add half-and-half and whisk together until blended, smooth and fluffy. Set aside. (See Tip).
- Using a sharp knife, peel and pit the grapefruits and oranges. Set aside 1/4 of one orange and one grapefruit. Remove the membranes of the remaining fruits and cut each fruit section in half lengthwise, then set aside. In a bowl, squeeze the juice from reserved 1/4 orange and grapefruit. Add olive oil, honey, salt and pepper and whisk until well blended.
- Divide radicchio and endive between the 6 glasses. Add a layer of the orange and grapefruit sections, then a layer of herbed goat cheese. Top with citrus dressing and herbed goat cheese dollops. Garnish with whole nuts. (Can be made up to 2 hours in advance; keep covered and refrigerated.)
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