Makes 6 servings

Verrine is a combination of the word terrine, which is similar to a pâté made with either vegetables, seafood, or meat (terrine also refers to the rectangular mold the mixture is cooked in), and the word verre, or glass.
I first encountered verrines at the restaurant of Nicolas Le Bec in
Lyon, where many dishes are served in jars and other unusual
containers. Here’s a summery verrine that I came up with that uses
fresh goat cheese, tomatoes bursting with flavor, and mint leaves.
Serve this as suggested, in fanciful glasses as a first course, or even
as a between-courses taste.

INGREDIENTS

• 8 ounces (225 g) soft fresh goat cheese
• 1 small shallot, minced
• Fine sea salt and freshly ground black pepper
• 1/3 cup (80 ml) heavy non-ultrapasteurized cream, chilled
• 2 medium (5-ounce/150-g) very ripe and flavorful tomatoes, peeled, seeded, and diced
• 2 teaspoons walnut oil
• ¼ cup (25 g) walnuts, lightly toasted and finely minced
• Fresh mint leaves or chervil for garnish

PREPARATION

1. Puree the goat cheese in a small bowl or the bowl of a food processor until smooth. Transfer to another small bowl and fold in the minced shallot. Season with salt and pepper to taste.
2. Whisk the chilled cream to stiff peaks and fold it into the seasoned goat cheese.
3. In a small bowl, toss the diced tomatoes with walnut oil until coated. Season with salt and pepper.
4. Place an equal amount of seasoned tomatoes in the bottom of six martini or other nicely shaped glasses. Top with 1 teaspoon of the toasted, finely minced walnuts, then with equal amounts of the goat cheese mixture.
5. Sprinkle the remaining toasted walnuts over each serving. Serve immediately, garnished with mint leaves or chervil.

Note:

• Use large-curd cottage cheese with a bit of yogurt stirred into it, pureed in a blender if fresh goat cheese is not available.
• Assemble the elements of this dish no sooner than half an hour before serving.