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Sun Hat Tomato Verrines

Prep Time45 minutes
Cook Time10 minutes
Total Time55 minutes
Course: Appetizer
Servings: 4

Ingredients

  • 50 grams macarpone
  • 1/4 cup heavy cream
  • 40 grams olive oil
  • 2 tsp apple cider vinegar
  • 1 tsp balsamic vinegar
  • 4 tsp lemon juice
  • 1 tsp thyme
  • 1 tsp salt
  • 1/4 tsp pepper
  • 50 grams cucumber seeds removed and diced
  • 30 grams zucchini diced
  • 80 grams orange tomatoes diced
  • 80 grams red tomatoes diced
  • 70 grams purple tomatoes diced
  • 2 pieces thick prosciutto cut in half

Instructions

  • Whip the mascarpone and heavy cream in a small bowl until thickened. Place in the refrigerator for later.
  • Combine the olive oil, apple cider vinegar, balsamic vinegar, lemon juice, thyme, salt, and pepper and set aside.
  • Grab four tall glasses. Toss the cucumber and zucchini in a small bowl. Add a tablespoon of the olive oil mixture with the cucumber and toss until well combined. Split this into the four glasses. Repeat this for each of the tomatoes to make each layer.
  • Cook the prosciutto in a saucepan over high heat until both sides have crisped up. Take the whipped mascarpone and top each of the glasses with it. Place a piece of prosciutto on top. Serve immediately.