What you need:
To make four verrines.
2-4 tomatoes depending on the size (whatever look good at your local market or grocery)
1 cup of mascarpone
2 garlic cloves
Salt & Pepper
What to do:
Slice zucchini about ¼ inch thick and then into four pieces. In a bowl mix, 1 clove of chopped garlic, 1 tablespoon of olive oil, pinch of salt & pepper.
Bring nonstick skillet to medium heat & add zucchini. Cook for about 3 minutes.
Chop tomatoes & mix with 1 clove of chopped garlic, 1 tablespoon of chopped chives, chopped basil, salt & pepper.
Take Zucchini off of heat and put in a bowl. Place tomatoes & Zuchini in the freezer for about 10 minutes.
In the meantime, combine mascarpone & ¼ cup of parmesan (or more if you want)
Remove tomatoes & zucchini from freezer. In your, glasses begin to layer tomato, then zucchini until you reach the rim. Top with a scoop of mascarpone & sprinkle with chopped chives.
To learn more about my trip to Good to Grow Farm visit my travel page!