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Tomato and Tapenade Verrines


Rate this recipe 2.7/5 (29 Votes)


  • 1 lb fresh tomatoes
  • 1/2 lb tomatoes confit (homemade or store bought
  • 2 tbsp. chopped green tapenade
  • 3 sprigs of basil
  • 3/4 cup cream
  • 1 tablespoon. tablespoons of lemon juice
  • olive oil, salt and pepper


Servings 6
Level of difficulty Easy
Preparation time 15mins
Cost Budget Friendly


Step 1

- Finely chop the tomatoes confit, sprinkle them with a drizzle of olive oil and place them in the refrigerator.
- Wash and cut fresh tomatoes into small pieces. Drizzle with olive oil, salt and pepper. Then add the finely chopped basil leaves and mix
- Whip the sour cream with lemon juice, a little oil, salt and pepper.

Step 2

- Remove the finely chopped tomatoes from the refrigerator and sprinkle the bottom of each glass
- Cover with a thin layer of green tapenade and then a layer of fresh tomatoes
- Spread sour cream on top and place in the fridge until ready to serve.


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VIDEO: Tasty Beef Tomato Pockets

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  • 2 cups flour
  • 1 cup olive oil
  • 2 tbsp sugar
  • 2 tsp salt
  • 1/4 cup milk
  • Water


  • 1 onion, diced
  • 1 lb ground beef
  • A pinch of salt
  • 1/2 cup water
  • 1 cup tomato sauce


  1. Mix flour, sugar, salt, milk, and water in a pan, and mix until you form a dough.
  2. In a saucepan, heat a splash of olive oil and add the onion. Cook on medium-high until onion has softened.  
  3. Add the ground beef, and add the salt, water, and tomato sauce. When the meat has browned, remove from heat. 
  4. Dust a flat surface with flour, and roll out the dough into a flat sheet. 
  5. Use a ramekin or cup to cut out circles. 
  6. Add a dollop of beef-tomato mixture to the center of each circle. 
  7. Pinch the dough into a little pocket.
  8. Bake in the oven at 350° F for 15 minutes.
  9. Enjoy!

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