Psst…Have you heard about verrines? Well if you haven’t, you are in for a treat…in a glass! This culinary phenomenon has enjoyed an explosion in popularity in recent years so it’s time to jump on the bandwagon. Verrines, which stems from the French word for glass- verre- are layered appetizers served in small, clear glasses. Think pygmy-sized parfait. Verrines are usually layered with contrasting tastes, textures, and colors that make them very easy on the eyes and a feast for the taste buds in 5 bites or less. They are ideal cocktail party finger food because they can be made ahead of time and served at room temperature. Plus, they look like shot glasses so that goes along with the party vibe.

Intrigued? Here’s a sample WineinProvence recipe used in our Market Day Cooking Classes: Cherry and Beet Verrine. I know, who would have thought to combine cherries and beets? But that is the beauty of the versatile verrine! Try this light miniature morsel with a dry rosé. Bon app!


2 handfuls Arugula Salad
20 Fresh Cherries
3 Beets, cooked
2 8 oz. each) Goat Cheese (as fresh as possible)
½ cup Pine Nuts
Balsamic Vinegar
Olive Oil
Small glasses (aka verrines)

1. Wash arugula salad and chop.
2. Wash cherries and cut out seeds. Cut into fours.
3. Chop beets into small squares.
4. Mix the cherries and beets together in a small bowl.
5. In separate bowl, mix the goat cheese with a splash of olive oil and balsamic vinegar. Season with salt and pepper.
6. Mix well until goat cheese is creamy.
7. Take the verrine glass and put a handful of salad on the bottom, then the cherry & beet mixture, and top with a dollop of goat cheese. Sprinkle with pine nuts and extra olive oil, if desired.

Wine Pairing
Dry Rosé