Pasta salad, melon and bacon verrine
For 4 to 6 verrines. Cook 200 g of mini fusilli in boiling salted water, skip the cooked pasta under cold water and drain. Egrainez 1/2 melon and use a melon baller to remove the flesh into small balls. Put them in a deep dish and let marinate in ½ glass of muscat. Peel 1 red onion and chop the finely. At serving time, gather in a bowl the cooked pasta, balls of melon, drained, and minced onion. Cut 2 slices of bacon into strips and do the croustiller in a frying pan over high heat. Prepare a vinaigrette by mixing 4 cuil. tablespoons of olive oil and 2 cuil. tablespoons of balsamic vinegar. Put in the bowl with the bacon strips and the dressing, add a few leaves of basil chopped. Salt, add pepper, mix and serve in verrines.
Balls of melon, figs and ham in a jar
For 4 to 6 verrines. Remove the seeds of 1/2 a melon and break it down into small balls using a melon baller (in the absence of a melon baller, you can cut in dice). Rinse 4 figs, équeutez and cut them into cubes. Cut 4 slices of raw ham into strips. In a bowl, mix the balls of melon, diced figs and strips of ham. Season 2 cuil. tablespoons of balsamic vinegar and 3 cuil. tablespoons of olive oil. Season with salt and pepper. Serve in glasses, topped with a leaf of fresh basil and a shaving of parmesan cheese.
Glasses melon, avocado, feta
For 4 to 6 verrines. Place ½ melon on the work plan, égrainez and cut into balls (using a melon baller) or into small cubes. Open 1 avocado, pit it and cut into pellets or small cubes. Emit 150 g of feta. In a bowl, gather the beads, melon, avocado, and feta cheese crumbled. To the juice of 1 lemon and 3 cuil. tablespoons of olive oil. Salt, add pepper, add 1 sprig of basil chopped, and mix well. Serve in verrines.
Melon granita to the Apérol, in a jar
For 4 to 6 verrines. Remove the flesh of 1/2 melon, cut into pieces and mix it with the juice of 1/2 lemon 10 cl of Apérol and a few basil leaves. Put the preparation in ice cube trays and let it in the freezer. At serving time, turn out the ice cubes and run them through a blender to obtain a granita. Serve in a glass, sprinkle with sea salt and a turn of pepper mill. Enjoy immediately.
Gazpacho of melon with ginger and lime, served in a verrine
For 4 to 6 verrines. Remove the flesh of 1 watermelon and mix it with 2 cuil with soup of olive oil, the juice of 1 lime, 1 pinch of ginger fresh grated (depending on your taste), 1 pinch of salt, and mix by adding 12 ice cubes. Adjust the seasoning before serving in glass cups. Enjoy fees.
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