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  • Prep
    15 min
  • Total
    15 min
  • Servings

Bruschetta and Parmesan Whipped Cream Verrines


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


To make the bruschetta

  1. 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

  1. 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

  1. 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.