Verrine of Goat Cheese and Fruit

Serves 8

 

Verrines are all the rage in Paris these days. Read it as "terrine with a twist." In the windows of Fauchon, Paris's specialty food shop, you'll find small glasses with all kinds of treats inside. I loved a gorgeous one filled with layers of goat cheese and lots of berries. Serve with a flute of Prosecco or a sweet Moscato.

 

• 8 ounces fresh goat cheese
• 2 tablespoons honey
• 1 pint strawberries, hulled and sliced
• 1 pint blueberries, picked over for stems
• 8 sprigs fresh mint, for garnish
• Tea biscuits or sweet crackers for serving

Place the cheese and honey in a medium-size bowl and beat with a hand mixer into a fluffy mixture. Spoon a layer of cheese into 8 small wine or cocktail glasses or large shot glasses, top with a berry layer, then finish with a cheese layer. Top each glass with a mint sprig. Serve with tea biscuits.

 

• from:
• Cheese Hors d'Oeuvres:
  50 Recipes for Crispy Canapés, Delectable Dips,
  Marinated Morsels, and Other Tasty Tidbits
• by Hallie Harron
• Harvard Common Press, 2008
• Hardcover, $12.95
• ISBN-10: 1558323716
• ISBN-13: 978-1-55832-371-1
• Recipe reprinted by permission.

Buy Cheese Hors d'Oeuvres

 

Cheese Hors d'Oeuvres:
50 Recipes for Crispy Canapés, Delectable Dips,
Marinated Morsels, and Other Tasty Tidbits

• Recipes

  • Caramelized Onion, Cambozola, and Pear Galette
  • Mini Stilton Palmiers
  • Verrine of Goat Cheese and Fruit

 

All About Cheese

• Cookbook Profile Archive

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This page created May 2008

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