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Savory Verrines
These colorful verrines layer savory and sweet ingredients into individual glass cups for a dish that’s as elegant as it is unexpected. Wild rice in a balsamic vinaigrette forms the base, followed by a creamy corn-feta blend, finely grated carrots, and a bright finish of Subarashii Kudamono Asian Pear Spread. Topped with fresh chives, they’re light, flavorful, and perfect for entertaining or a vibrant first course.
Makes 6 verrines.
Ingredients
Vinaigrette
2 tsp. balsamic vinegar
½ tsp. Dijon mustard
½ tsp. salt
1 pinch ground black pepper
2 Tbs. vegetable oil
Verrines
½ cup wild rice blend, cooked according to package directions
2 cups fresh or frozen and thawed corn kernels
⅓ cup feta cheese
2 cups finely grated carrots, about 4 large
6 tablespoons Subarashii Kudamono Asian Pear Spread
Snipped chives, for garnish
6 glasses (tall tumblers) or decorative glass cup
Pear Vinaigrette
2 tablespoons balsamic vinegar
¼ teaspoon honey
⅛ teaspoon salt
Pinch black pepper (for the vinaigrette)
¼ cup olive oil
Preparation
- For vinaigrette, whisk together vinegar, mustard, salt, and pepper in medium bowl. Whisk in oil.
- Stir cooked wild rice into vinaigrette.
- Blend corn and feta in food processor until combined. Season with salt and
pepper, if desired. - To assemble verrines, spoon 1⁄3 cup wild rice mixture into bottoms of 6 tall, clear glasses. Spoon 1⁄4 cup corn mixture over wild rice mixture in each glass, smooth tops with spoon, and wipe any traces from glasses with a paper towel. Next, layer 1⁄4 cup carrots in each. Top each with 1 tablespoon of Subarashii
Kudamono Asian Pear Spread and garnish with chives. - Note: If making ahead, complete all steps to adding grated carrots. Cover and chill. When ready to serve, add Asian Pear Spread and chives.
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