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Fresh summer verrines

Featured in Snacks and bites for hungry moments.

A cool, elegant starter in a glass. The sweet tomato blend works perfectly with the creamy cheese and savory ham.
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Maria from tastyhush
Updated on Sat, 22 Mar 2025 13:01:47 GMT
Glasses layered with tomato compote, soft cream, and ham slices, topped with fresh basil leaves. Pin it
Glasses layered with tomato compote, soft cream, and ham slices, topped with fresh basil leaves. | tastyhush.com

My tomato and cheese mousse verrines have been a hit at my Provençal bistro for years now. I first made them during a summer when my garden gave me way too many tomatoes. They've become my table's signature dish - a light combo that brings a taste of Southern France with every spoonful. The real trick is using top-notch ingredients and taking your time to prep them with care.

Flavor Harmony

I love creating perfect matches in my kitchen. This verrine is like a little love story between slow-cooked tomatoes and my cloud-like cheese mousse. Fresh basil from my garden adds brightness while the cured ham brings just enough saltiness. It's like conducting a tiny flavor dance in each glass.

Shopping list for 6 guests

  • Tomatoes: 6 ripe juicy ones from the garden
  • Fresh cheese: 200 g from a neighborhood farmer
  • Cured ham: 2 paper-thin slices from the deli
  • Eggs: 2 whites from backyard chickens
  • Basil: 6 sprigs grown outside my window
  • Olive oil: 2 spoons of my best Provençal variety
  • Seasonings: Camargue salt and freshly ground pepper
  • Special touch: A few drops of homemade bell pepper vinegar

Simple preparation guide

Starting with tomatoes
Drop them in boiling water for 30 seconds then skin and dice them. Slowly cook in olive oil for 10 minutes until soft. Once cool, they go at the bottom of your glasses.
My famous mousse
Whip egg whites until stiff peaks form with a tiny bit of salt. Mash the cheese, season it well, then gently fold in the whites. Use a piping bag for a pretty layer over the tomatoes.
Finishing touches
Chop the basil finely, scrunch up the ham, and arrange them carefully. Add a tiny splash of pepper vinegar for extra zip.
The presentation trick
Top each glass with a whole basil leaf and a cherry tomato. Keep cold until you're ready to serve.

Cook's tips

Sometimes I swap the fresh cheese for my cheese guy's ricotta and it's amazing too. I often toss a pinch of sugar with the tomatoes to bring out their sweetness. For my veggie friends, I make a version with marinated sun-dried tomatoes instead of ham and they can't get enough.

Clear glass showing layers of tomatoes, cream and prosciutto, topped with fresh basil. Pin it
Clear glass showing layers of tomatoes, cream and prosciutto, topped with fresh basil. | tastyhush.com

Complete the meal

At my place, I always serve these verrines with super thin, crunchy homemade breadsticks. A cold glass of Sauvignon Blanc works perfectly with them. If you want something lighter on the side, a small garden mesclun salad does the trick.

Frequently Asked Questions

→ Can these be prepped ahead?
Yes, you can make them up to a day earlier. Keep the ham and fresh basil separate and add those just before serving to keep them fresh.
→ How do I get a fluffy mousse?
Whisk the egg whites until they're stiff with a small pinch of salt. Gently fold them into the fresh cheese to keep the air, making it light and airy.
→ Which tomatoes work best?
Go for ripe and meaty ones like vine tomatoes or Roma. They’re great for making compote since they hold less water and have more flesh.
→ Can I swap the fresh cheese?
You can switch it out for ricotta or mascarpone. The texture might feel different, but it'll still taste amazing. Adjust the salt level based on the cheese.
→ How do I make it look nice?
Use a piping bag for the cheese mousse to get clean, pretty layers. For the ham, gently fold it for some height and a stylish touch.

Tomato ham mousse

Stylish glasses filled with tomato compote, topped with airy cheese mousse and flavorful dry-cured ham.

Prep Time
30 Minutes
Cook Time
10 Minutes
Total Time
40 Minutes
By: Maria

Category: Appetizers

Difficulty: Intermediate

Cuisine: French

Yield: 6 Servings (6 glasses)

Dietary: Low-Carb, Gluten-Free

Ingredients

01 200 g of creamy cheese like Gervais.
02 2 slices of cured ham.
03 6 ripe tomatoes.
04 6 sprigs of fresh basil.
05 2 egg whites.
06 Salt.
07 Pepper.
08 2 tablespoons of olive oil.
09 Optional: Bell pepper pulp vinegar.

Instructions

Step 01

Remove the stems from the tomatoes. Toss them in boiling water for half a minute. Cool them down, peel off the skin, scoop out the seeds, then dice them up small.

Step 02

Heat 1 tablespoon of olive oil in a pan, toss in the cubes of tomato, season with salt and pepper. Let them cook on low heat for about 10 minutes. Cool it down and split it into 6 small glasses.

Step 03

Whisk up the egg whites with a little salt until stiff peaks form. Mash up the soft cheese with seasoning, then gently fold in the whisked whites. Pipe it onto the tomato layer using a pastry bag.

Step 04

Rinse and pat dry the basil leaves. Chop up 6 of them finely and scatter over the cheese layer.

Step 05

Slice the ham lengthwise into halves, scrunch them up, and place on top of the cheese. Add a cherry tomato and some more basil for a final garnish.

Notes

  1. Get it ready 2 hours ahead so it's nice and chilled when served.
  2. Fits perfectly as a light and cooling summer appetizer.

Tools You'll Need

  • Small glasses.
  • Pastry bag.
  • Pan.
  • Saucepan.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs.
  • Dairy products.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 120
  • Total Fat: 8 g
  • Total Carbohydrate: 4 g
  • Protein: 7 g