ITALIAN FLAG VERRINES

Italian Flag Verrines image

This is a festive, elegant appetizer that works especially well for an Italian meal.

Provided by pho1962

Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes

Time 1h40m

Yield 8

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil, or as needed
2 large zucchini, grated
1 small onion, finely chopped
3 cloves garlic, minced
1 (8 ounce) jar pesto
1 (8 ounce) container ricotta cheese
½ cup grated Parmesan cheese
2 teaspoons white sugar
1 teaspoon garlic powder
½ teaspoon ground nutmeg
½ teaspoon salt
½ cup heavy whipping cream
6 large red bell peppers, chopped
1 (12 ounce) can diced tomatoes, drained
⅛ teaspoon cayenne pepper
¼ cup fresh basil leaves

Steps:

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.
Spoon mixture into 8 small, clear glasses and chill in the refrigerator.
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.
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.
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.

Nutrition Facts : Calories 350 calories, Carbohydrate 18.2 g, Cholesterol 43.3 mg, Fat 25.4 g, Fiber 4.8 g, Protein 13.8 g, SaturatedFat 9.8 g, Sodium 576.1 mg, Sugar 9.1 g