Zuchinni Tomato Verrines

Ingredients

2 tablespoons pine nuts
4 medium tomatoes-peeled, seeded and finely diced
1/2 cup finely diced zucchini
1 garlic clove, minced
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
Pinch of ground cumin
1 tablespoon each of finely chopped basil, dill and chives, plus small basil leaves for garnish
Salt and freshly ground pepper
1/2 cup mascarpone cheese, at room temperature
2 large eggs, separated
1/3 cup finely grated Parmigiano-Reggiano cheese (about 1 ounce)
3 very thin slices of prosciutto, cut in half
finely grated Parmigiano-Reggiano cheese
very thin slices of prosciutto

Directions

1. In a small skillet, toast the pine nuts over moderately low heat until golden, about 4 minutes. In a bowl, toss the tomatoes, zucchini, garlic, olive oil, lemon juice, cumin and chopped herbs. Season with salt and pepper. Spoon the salad into 6 small glasses or jars.

2. In a medium bowl, mix the mascarpone with the 2 egg yolks and grated parmigiano cheese. In another bowl, beat the egg whites with a pinch of salt until soft peaks form. Using a rubber spatula, fold the beaten whites into the mascarpone until no streaks remain. Season with salt and pepper. Spoon the mascarpone cream into each glass over the zucchini salad. Cover each glass with plastic wrap and refrigerate for at least 4 hours.

3. Meanwhile, in a large nonstick skillet, cook the slices of prosciutto over moderately low heat, turning once, until browned and just crisp, about 5 minutes. Transfer the prosciutto to a paper towel-lined plate.

4. Sprinkle the pine nuts over the mascarpone cream, top each verrine with a prosciutto crisp and a few basil leaves and serve.

Total Time: 4.5 hours
Servings: 5
Recipe by: Food + Wine