Italian Flag Verrines
This is a festive, elegant appetizer that works especially well for an Italian meal.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 1tablespoon olive oil, or as needed
- 2large zucchini, grated
- 1small onion, finely chopped
- 3cloves garlic, minced
- 1(8 ounce) jar pesto
- 1(8 ounce) container ricotta cheese
- ½cup grated Parmesan cheese
- 2teaspoons white sugar
- 1teaspoon garlic powder
- ½teaspoon ground nutmeg
- ½teaspoon salt
- ½cup heavy whipping cream
- 6large red bell peppers, chopped
- 1(12 ounce) can diced tomatoes, drained
- ⅛teaspoon cayenne pepper
- ¼cup fresh basil leaves
Instructions
Step 1
Heat oil in a pan over medium-high heat. Saute zucchini, onion, and garlic until some of the liquid has evaporated and zucchini is softened, 5 to 7 minutes. Remove from heat and stir in pesto.Step 2
Spoon mixture into 8 small, clear glasses and chill in the refrigerator.Step 3
While green layer is chilling, mix ricotta cheese, Parmesan cheese, sugar, garlic powder, nutmeg, and salt together in a bowl. Whip heavy cream into stiff peaks and fold into ricotta mixture. Layer over chilled zucchini mixture and return to the refrigerator.Step 4
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add bell peppers, cover, and steam until tender, 4 to 6 minutes.Step 5
Puree peppers with tomatoes and cayenne in a food processor until smooth and spread over chilled ricotta layer. Chill for 1 hour. Garnish with fresh basil and serve.