Verrine Appetizers: French Inspired and Artistic Aperitif

Verrine comes from the French word for glass, verre. In this case the glass is small like a shot glass but contains food instead of alcohol. Everyone in France is serving these multilayered and colourful shots of flavour as an appetizer to accompany an aperitif.

The verrine is a very versatile appetizer in that you can add anything you like in tasteful combinations to suit dieters and gourmet eaters. Sweet or savoury, there is a verrine to suit any type of aperitif from champagne and wine to fortified alcohol and cocktails.

Here I offer two personal favourites, one to suit a liver cleansing diet, and another richer and more decadent example. The first is a spicy Moroccan inspired verrine suitable for vegetarians and vegans. The second verrine is a French inspired appetizer and uses classic ingredients from several different regions.

While the main purpose of these verrine recipes is to provide eating pleasure and a special touch to accompany drinks at aperitif, both are a rich source of fibre, vitamins A, C, beta carotene and other antioxidants.

Moroccan Carrot and Avocado Verrine

Carrot Layer

6 medium carrots, finely grated or processed

Apple cider vinegar

Ground cumin

Ground cinnamon

Ground ginger

Chilli powder

Lemon juice

Avocado Layer

1 avocado

100g pot natural soy yogurt

Fresh chives, chopped

Sea salt

Cracked black pepper

Carrots are a valuable source of vitamins A, B, C, D, E, K, beta carotene, potassium, magnesium and fibre. They help to balance blood sugar, cleanse liver, blood and bowel, have anti-inflammatory and diuretic properties, and protect eyes from macular degeneration and cataracts.

Avocados are rich in monounsaturated fats, vitamins C, K, folate, and carotenoids. They may increase the absorption of fat soluble vitamins such as carotene, vitamin A, D, E and K.

Chives have anti-inflammatory, diuretic and stimulant properties, and are rich in vitamins A, C, folic acid, iron, copper and zinc. Chives also contain flavonols which have anti-cancer properties.

Combine all ingredients for the carrot layer, adding the spices and vinegar in quantities to suit your own personal taste. Any proportion is fine so long as the mix holds its shape and is not too liquid. Half fill verrines or medium shot glasses with carrot mix and press down.

Mash the avocado until smooth but still textured, add the yogurt and chopped chives. You can of course replace the soy yogurt with dairy yogurt, cream or cream cheese if you prefer. Spoon the avocado mix onto the carrot layer leaving a small space at the top of the verrine.

Sprinkle with extra chopped chives or crispy fried onions.

Serve Moroccan Carrot and Avocado Verrines as an appetizer preferably with drier white wines or other dry types of alcohol.

Roquefort and Pruneaux with Toasted Pain d'Epice

Ingredients

200g Roquefort or other blue cheese

8 prunes approx

50ml balsamic vinegar

2 slices pain d'epice or gingerbread

Roquefort, a blue vein sheep cheese, from Aveyron in the Midi-Pyrenees was used in this recipe because of its characteristic salty and tangy qualities, but any blue cheese may be used.

To offset the salty, tangy flavours sweet prunes were chosen. Agen Pruneaux are good quality prunes from the Aquitaine region of France around Toulouse and Bordeaux. Prunes are full of fibre to lower cholesterol and regulate glucose metabolism. Fruit fibre is also linked to reduced risk of breast cancer. Beta carotene and other antioxidants in prunes including vitamin C have anti-cancer properties.

Balsamic vinegar balances the sweetness of the prunes while also compensating for the fatty texture of the cheese. It also reduces the glycemic index of carbohydrates.

Pain d'epice is a slightly sweet and spicy bread from the Burgundy region, but gingerbread will substitute quite well. Toasting the bread provides a contrast in texture.

Crumble Roquefort or other blue cheese into small pieces. Finely chop the prunes then cover them with balsamic vinegar for approximately 30 minutes. Combine the Roquefort and prunes into the bottom of the verrines, or layer them separately if you prefer. Cut the gingerbread into small cubes, place on a baking tray in a moderate oven until toasted and crispy. Cool, and then add to the top of the verrines.

If there is any balsamic vinegar remaining from soaking the prunes then pour it over the top.

Serve Roquefort, Pruneaux and Pain d'Epice verrines as an appetizer with champagne, red wine and sweeter varieties of wine or fortified alcohol.

How do the French eat such rich food as part of their daily diet, yet always look so slim?