14 quick-to-prepare verrines for an easy summer aperitif

Practical and festive, you will love them. Discover our ten recipes for summer verrines, perfect for a quick and well-made aperitif!

Chic, the verrine? Yes, but above all practical! It allows you to present recipes in individual versions without using plates. We can thus enjoy ourselves by dipping our spoons into summer soups, creams and mousses.

Manual

Play of textures, explosion of colors, mixture of flavors, all craziness is permitted. In summer, we rely on seasonal vegetables for refreshing verrines. As an aperitif, for example, offer an original gazpacho to drink in a shooter. We can then contrast everything with the crunch of a few crushed hazelnuts or a tile of parmesan. Cheese is also an essential element of the verrines. With its countless varieties, it brings creaminess and deliciousness to our summer aperitif.
For even more lightness, we also think about offering salads by the glass. An original version of presenting the caprese salad or the classic melon-raw ham duo. Meat or fish-based recipes are also easy to decline in small portions. We definitely adopt the mini-tartares in verrine version, so practical to make.
Best of all, most verrines can be prepared in advance. We therefore avoid last-minute stress and make the most of the present moment. Far from being boring, the glass is clever and is even becoming trendy again!

To read: Quick, recipes for an impromptu aperitif!

#jarcuterie

The latest foodie craze? Jarcuterie, or “appetizers in a jar.” The concept is simple: transform the traditional sharing platter into individual portions. To do this, place a small handful of dried fruit in the bottom of the jars. Add the slices of cold cuts, rolled if possible, and try to make them stand upright. Arrange a skewer of the cheese of your choice and finish with a few olives or aperitif biscuits if desired.
Ready in no time, you can adapt them according to tastes, and even offer vegetarian jars. In this case, opt for raw vegetable sticks to dip in hummus and guacamole. We love.

In addition to being original, verrines allow you to respect barrier gestures. They avoid crowding around the buffet and hands wandering over the food. Verrines definitely have it all.

Discover our 14 summer verrine recipes to inspire you.

Breadsticks, tomato mozzarella and ham

The tip to keep: replace the skewer with a breadstick or a pretzel stick.

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Cold melon soup, ham crisps

Cold melon soup, ham chips

The raw ham chips form a delicious contrast with the melon soup.

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Individual jarcuterie

Individual meat products

Very trendy, your guests will love this individual charcuterie “board”.

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Caprese salad in glasses

Caprese salad in glasses

The caprese salad in a mini version is perfect for aperitif buffets.

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Ham mousse with mozzarella, beet chips

Ham mousse with mozzarella, beet chips

A light and delicious mousse with Italian accents.

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Caprese salad with melon in a glass

Caprese salad with melon in a glass

Very easy to make, this seasonal produce salad is also very tasty.

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Chicken skewers and satay sauce shots

Chicken skewers and satay sauce shots

The delicately spicy peanut sauce goes wonderfully with the chicken skewers.

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Green gazpacho with cucumber, peas and avocado

Green gazpacho with cucumber, peas and avocado

A healthy recipe that smells like summer.

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Parmesan Panna Cotta

Parmesan panna cotta

Serve with homemade pesto and candied tomatoes.

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Panna cotta with mozzarella and tomatoes

Panna cotta with mozzarella and tomatoes

An original panna cotta to serve as an aperitif.

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Verrines of salmon tartare with dill and fried zucchini

Verrines of salmon tartare with dill and fried zucchini

Deliciously refreshing summer verrines.

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Feta and olive verrines

Feta and olive verrines

This verrine brings together the two great aperitif classics: olives and feta.

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Beef tartare with basil, parmesan chips

Beef tartare with basil, parmesan chips

Made with a knife, the basil brings a welcome summery touch to this beef tartare.

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Caprese salad bites

Caprese Salad Bites

Cherry tomatoes, mini mozzarella, a few basil leaves and you’re done.

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