Crispy fritter and salad verrines

Easy. 8-20 min. duration, 4 servings

A simple, gourmet, and quick-to-assemble appetizer board: crispy acras, a spicy mango sauce, and a few classic nibbles. Perfect for entertaining without fuss.

Ingredients:

• 12 to 16 cooked Acrament’Bon vegetable acras
• 1 container (227 g) cream cheese
• 2 tbsp plain Greek yogurt (or sour cream)
• 2 tbsp fresh chopped chives (or herbs of your choice)
• Salt and pepper to taste
• 1 Lebanese cucumber, finely diced
• 1 cup cherry tomatoes, quartered
• 1 to 2 tbsp lemon juice
• A drizzle of olive oil

Preparation:

1. Cook the acras: Cook the acras as desired until golden brown and crispy. Let cool slightly.

2. Prepare the creamy base: In a bowl, mix the cream cheese with the Greek yogurt and chives. Season with salt and pepper to taste.

3. Assemble the salad: In another bowl, mix the diced cucumber and tomatoes. Add a drizzle of olive oil and lemon juice. Mix gently.

4. Assemble the verrines: In each verrine:
   ● Place some fresh salad
   ● Add a spoon of creamy mixture
   ● Garnish with 3 to 4 acras

5. Serve
   Serve immediately to maintain the crispiness of the acras.

Product used: Acras - Butternut squash, carrots, and leeks or Sweet potatoes, parsnips, and potatoes