Prep

15 min
Total

15 min
Serving

8

Bruschetta and Parmesan Whipped Cream Verrines

Name: Bruschetta and Parmesan Whipped Cream Verrines
Prep time: 15 min
Total time: 15 min
Yield: 8
Ingredients: 3 medium-sized garden or vine tomatoes; 1 tbsp (15 mL) minced garlic flowers, fresh or jarred; 1 tbsp (15 mL) fresh basil, minced; 1 tbsp (15 mL) extra-virgin olive oil; ½ tsp (2 mL) balsamic vinegar; Sea salt and black pepper, to taste; 1 cup (250 mL) 35% cream; ¼ cup (60 mL) Saputo grated Parmesan cheese; Sea salt and black pepper, to taste

Ingredients

For the Bruschetta

3 medium-sized garden or vine tomatoes
1 tbsp (15 mL) minced garlic flowers, fresh or jarred
1 tbsp (15 mL) fresh basil, minced
1 tbsp (15 mL) extra-virgin olive oil
½ tsp (2 mL) balsamic vinegar
Sea salt and black pepper, to taste

For the Parmesan whipped cream

1 cup (250 mL) 35% cream
¼ cup (60 mL) Saputo grated Parmesan cheese
Sea salt and black pepper, to taste

Directions

To make the bruschetta

Finely dice the tomatoes and place in a mixing bowl. Add the garlic flowers, basil, extra-virgin olive oil, and balsamic vinegar, and gently toss to coat the tomatoes with the other ingredients. Season to taste. Let rest at room temperature 30 minutes to an hour before serving for the flavours to infuse.

To make the Parmesan whipped cream

Pour the 35% cream in a large bowl and whip until soft peaks form. Add the Saputo grated Parmesan cheese and fold it into the cream using a spatula. Season to taste, folding to combine (do not overbeat the cream). Refrigerate until ready to serve.

To serve

Spoon some bruschetta into a small verrine to fill it up to two-thirds of its height. Add a generous spoonful of the Parmesan whipped cream. Repeat to make all servings. Garnish with fresh basil leaves and serve immediately.