Diced Chorizo, tomatoes, and avocado verrine

Portions

4 to 6 verrines

Preparation

20-30 minutes

Cooking

5 minutes

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INGREDIENTS

  • 2 whole tomatoes
  • 175 g (1 package) Fantino&Mondello Diced Dry Chorizo Sausage
  • 1 clove garlic, peeled and halved
  • ½ cup mascarpone cheese
  • ½ cup 35% cream
  • 45 ml (3 tbsp) olive oil
  • 30 ml (2 tbsp) fresh coriander, chopped
  • 2 very ripe avocadoes
  • The juice from 1 lemon
  • 1 shallot, chopped
  • To taste fresh-ground salt and pepper
  • To taste hot sauce (Tabasco-style)

PREPARATION

  1. Simmer the halved garlic with the diced Chorizo in 1 tbsp olive until nicely browned. Cool and remove the garlic.
  2. Cut the tomatoes into quarters and hollow them out with a knife so that only the outer flesh remains. Dice.  
  3. Lightly season the tomatoes with salt and pepper, add the shallots and coriander, a few drops of hot sauce and 2 tbsp of olive oil. 
  4. Remove the flesh from the avocadoes and add the lemon juice. Crush well with a fork until a coarse purée consistency is reached. Salt lightly and refrigerate.
  5. Combine the fresh cream with the mascarpone and set aside.
  6. In the verrine glasses, layer the ingredients in the following order: tomato salsa, avocado purée, mascarpone and chorizo on top. Add a coriander leaf for garnish.  Serve as a plated entrée accompanied with bread croutons.

TIPS

This verrine can be prepared in advance. We even recommend refrigerating it for a minimum of 2 hours prior to serving to allow the flavours to combine.

Whether for a cocktail lunch or a buffet-style dinner, it’s an easy recipe to serve in smaller verrine glasses using a decorating bag. It’s colourful and tasty!

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