Italian Verrine

Another fresh verrine that I enjoy eating! You can also add some olives if you want too! To make the parmesan chips, use the steps describe in the beetroot verrine recipe.

Italian verrine

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Cook Time 10 minutes mins

15 minutes mins

Servings 12 verrines

Ingredients

  

• 1 melon
• 8 dried or fresh figs
• 3 cured ham slices
• 100 gr parmesan
• cumin

Instructions

 

• Follow the same step of the beetroot verrine recipe to bake the parmesan chips but replace the thyme by some cumin.
• Open the melon and scoop out the seeds.
• Cut the flesh of the melon with a melon bailer into balls.
• Slice the fig and the ham.
• Fill the verrines with the melon balls, the figs and the cured ham.
• Place a parmesan chips on top of each one.