Glass Appetizer

Small glasses, called “verrine” in France, have recently been used to serve “compliments of the chef,” or hors-d’oeuvres. The technique can easily translate to the home. The investment is minimal. You can purchase a few shot glasses and tiny spoons or recycle votive glasses and use them to transform leftovers or store-bought dips into elegant and colorful appetizers with a little imagination and a few fresh ingredients. It is a lovely addition to a buffet, and is a truly clean finger food. Everything can be prepared ahead; the assemblage takes place at the last minute and can be thought of as the final decorative touch.
An added advantage is that glass unlike finger food is breadless and quite often, at least in the examples I favor, vegetarian. Virtually any starters can be turned into an appetizer. Besides the four recipes detailed below, here are a few suggestions:
Cold ratatouille (August 7th). Strain the juices and spoon the vegetables into the glasses. Sprinkle a few chives on top and a few drops of flavored olive oil.
Summer Gazpacho (May 23rd), no spoon needed.
Eggplant caviar (July 31st) Wedge a slice of toasted garlic bread.
Veggie fries. Place a dip (hummus) at the bottom of the glass and plant a bouquet of carrots and celery sliced longitudinally in it.
As the weather turns, hot soup can replace cold suggestions.
Red: Cherry tomato appetizer
Ingredients
2 cups cherry tomatoes washed
10 basil leaves washed and dried
1 cup tapenade (Friday March 20th)
1 buffalo mozzarella cut in cubes

Material:
10 mini glasses

Divide the cherry tomatoes in 10 glasses. Top with a few cubes of mozzarella, a teaspoon of tapenade and a chiffonnade (see lobster salad September 4th) of basil leaves.

Green and red: Guacamole
Ingredients:
3 ripe avocadoes
1 hot pepper
1 coriander bunch
1 shallot peeled
2 limes
1 tomato peeled and seeded
Salt and pepper
Corn chips

Material:
Food processor
Juicer
Plastic container
10 glasses

Halve the avocadoes. Remove the skin and discard. Remove the pits and place in the plastic container. Put the avocado flesh in the food processor.
Juice the limes and pour the limejuice in the food processor. Add the tomato and shallot.
Clean the coriander bunch under running water and dry. Divide roughly the leaves from the stems. Place the leaves in the food processor.
Clean the pepper. Open it and remove as many as the seeds, which contain the hot taste, as you want. Add to the food processor.
Pulse according to your taste. (I like my Guacamole chunky). To store the guacamole until ready to serve, place in a closed plastic container with the avocado pits.
Divide the guacamole in 10 glasses. Place a chip in each glass. Lay a bowl of chips in the middle of the coffee table where you are going to serve drinks and the appetizers

Green: zucchini
Ingredients:
1 tablespoon of olive oil
3 zucchini washed and cut in cubes
1 tablespoon ground cumin
Parmesan flakes
Material:
Saucepan or wok
10 glasses

Place the oil in a saucepan over low gas. Add the zucchinis and the spices. Stir-fry for 3 to 5 minutes. When cool enough, divide the zucchinis into 10 glasses. Top each glass with a few Parmesan flakes.

White: Mercedes’ ceviche

Ingredients:
6 medium tomatoes
1 small onion peeled
1 bunch cilantro washed and dried
The juice of 4 limes
1 lbs (500g) uncooked shrimps
5 raw scallops
Salt and pepper to taste
3 to 4 drops of Tabasco
2 tablespoons Worcestershire sauce
Material:
Food processor
Saucepan
10 glasses

Cut the tomatoes and onions in quarter. Put them in the food processor with the cilantro and run for two minutes. Reserve.
Blanch the shrimps and the scallops in boiling water for one or two minutes. Let them cool at room temperature.
Mix shrimps, scallops and the reserved sauce together. Add the limejuice, Tabasco and Worcestershire sauce. Salt and pepper to taste.
It will keep in the fridge for a week. Spoon out the ceviche in the shot glasses.