Verrines apéritives betterave-chèvre et basilic
Delightful and easy-to-make verrines combining earthy beetroot, creamy chèvre, and fresh basil, perfect for appetizers or starters.
Ingredients
Main
- 1 piece Betterave rouge cuite
- 1 tablespoon Crème fraiche 3 % de MG
- 3 tablespoons Fromage de chèvre frais
- 10 leaves Basilic
- to taste Sel poivre
Instructions
- Peel and chop the cooked beetroot, then blend with crème fraîche until smooth.
- Add chèvre and basil leaves, then blend again. Season with salt and pepper.
- Divide the mixture into small glasses or verrines.
- Chill in the refrigerator for at least 1 hour before serving.
Notes
This recipe is quick to prepare and perfect for a light, colorful appetizer.