Roasted tomato, maple and cream cheese verrines

Starter and hors-d'oeuvre

Roasted tomato, maple and cream cheese verrines

4 portions


25 min


10 min

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  • 36 yellow (or red) cherry tomatoes, halved
  • 60 ml (1/4 cup) olive oil
  • Salt and pepper, to taste
  • 2 sheets unflavoured gelatin
  • Cold water, as needed
  • 125 ml (1/2 cup) maple syrup
  • 250 ml (1 cup) cream cheese
  • 30 ml (2 tablespoons) chopped mixed cilantro, parsley and tarragon (or other herbs)
  • 30 ml (2 tablespoons) lime (or lemon) juice
  • 60 ml (1/4 cup) cured ham (such as prosciutto), diced

Maple Vinaigrette

  • 190 ml (3/4 cup) olive oil
  • 60 ml (1/4 cup) red wine vinegar
  • 30 ml (2 tablespoons) light maple syrup
  • 15 ml (1 tablespoon) lemon juice (or Dijon mustard)
  • Salt and pepper, to taste


  1. Preheat oven to 150 °C (300 °F).
  2. Place tomatoes on a parchment-lined baking sheet. Add olive oil and season with salt and pepper. Place in oven and roast for about 5 minutes. Remove from oven and let cool. Set tomatoes aside.
  3. Soften gelatin in cold water. In a saucepan, just barely heat the maple syrup (it should be lukewarm), add softened gelatin, stir and let stand off the heat.
  4. In a bowl, stir together cream cheese, herbs, lime juice and maple-gelatin. Set maple-cheese mixture aside.
  5. Assemble the verrines. Start with a 2-cm (7/8") layer of maple-cream cheese mixture in the bottom of the first verrine, add some diced ham and then a layer of roasted tomatoes. Season with salt and pepper. Add a second layer of maple-cream cheese and top with a second layer of tomatoes. Press down to compress the layers. Repeat with the other verrines. Chill for 3 hours.
  6. In the meantime, prepare maple vinaigrette. In a small bowl, combine all ingredients. Set aside.
  7. Serve verrines with maple vinaigrette.

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