As a home entertaining expert, I love this quick, crowd-pleasing verrine. Finely mash the flesh of 2 very ripe avocados with the juice of ½ lime and a pinch of chili. Season with salt and pepper. Layer the guacamole into verrines, top with canned crabmeat, and sprinkle with chopped fresh cilantro. Refrigerate until serving. For a twist, swap the crab with surimi strips, prawns, or a fresh tartare of salmon or sea bream.
This vibrant, seasonal verrine delivers fresh summer flavors. Peel and seed 2 fleshy tomatoes (like beefsteak varieties) and cut into small dice. Deseed a red pepper and dice finely. Mix with 1 tablespoon olive oil, chopped basil leaves, salt, and pepper. Spoon into verrines and chill for at least 2 hours. Just before serving, add Parmesan shavings and a whole basil leaf.
Bring exotic flair to your aperitif with this flavorful combination. Sauté 2 chicken breasts in a pan with oil and a generous amount of tandoori spices. Dice finely and mix with small cubes of pineapple in syrup. Stir in plain yogurt, season with salt and pepper, sprinkle with chopped fresh coriander, and serve chilled.
