Diced Chorizo, tomatoes, and avocado verrine

Name: Diced Chorizo, tomatoes, and avocado verrine
Prep time: 30 s
Cook time: 5 s
Total time: 35 s
Yield: 4
Ingredients: 2 whole tomatoes; 175 g (1 package) Fantino&Mondello Diced Dry Chorizo Sausage; 1 clove garlic, peeled and halved; ½ cup mascarpone cheese; 45 ml (3 tbsp) olive oil; ½ cup 35% cream; 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)

Diced Chorizo

Colourful and fresh, this avocado and tomato verrine is the perfect choice for supper cocktails or a buffet-style meal.

Portions

4 to 6 verrines

Preparation

20-30 minutes

Cooking

5 minutes

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

Simmer the halved garlic with the diced Chorizo in 1 tbsp olive until nicely browned. Cool and remove the garlic.
Cut the tomatoes into quarters and hollow them out with a knife so that only the outer flesh remains. Dice.
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.
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.
Combine the fresh cream with the mascarpone and set aside.
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!

Diced Chorizo

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Diced Chorizo, tomatoes, and avocado verrine

Diced Chorizo

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