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
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
Preheat oven to 150 °C (300 °F).
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.
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.
In a bowl, stir together cream cheese, herbs, lime juice and maple-gelatin. Set maple-cheese mixture aside.
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.
In the meantime, prepare maple vinaigrette. In a small bowl, combine all ingredients. Set aside.