To prepare this express verrine recipe, finely mash the flesh of 2 very ripe avocados with the juice of ½ lime and a pinch of chilli. Add salt and pepper. Divide the guacamole into the verrines, and add canned crab crumbs. Sprinkle with chopped fresh cilantro. Refrigerate the verrines until ready to serve. You can, if you wish, replace the canned crab with sticks of surimi cut into strips, or why not prawns or even a small tartare of fresh salmon or fresh sea bream.
In summer, discover this aperitif verrine recipe full of flavors and color. Peel and seed 2 very fleshy tomatoes (like beefsteak tomatoes). Cut them into small dice. Also deseed a red pepper, and detail it into very small dice. Mix the diced tomatoes and red pepper with 1 tablespoon of olive oil and a few chopped basil leaves. Add salt and pepper. Pour into verrines and refrigerate for at least 2 hours. Just before serving, sprinkle with parmesan shavings and add a whole basil leaf.
To bring a little exotic flavor to your aperitif dinner, bet on this recipe for verrine of tandoori chicken with pineapple. First cook 2 chicken breasts in a pan with a little oil and a good dose of tandoori spices. Cut them into small dice. Mix them with a few slices of pineapple in syrup cut into very small cubes. Add stirred yogurt. Season with salt and pepper and sprinkle with chopped fresh coriander. Serve chilled.