1. Home
  2. Recipes
  3. Tomato ham cream

Refreshing summer verrines

Featured in Magic sauces for every meal.

A cool, classy starter that’s just right for summer. Savory tomatoes match perfectly with light cheese mousse and flavorful ham.
Pin it Share it Send it Print it Jump To Recipe
alicia in the kitchen
Updated on Sat, 22 Mar 2025 13:02:55 GMT
Glasses layered with tomato puree, cheese mousse, and ham, topped with basil leaves. Pin it
Glasses layered with tomato puree, cheese mousse, and ham, topped with basil leaves. | tasteofsavor.com

My Provençal bistro's tomato and cheese mousse verrines have been wowing customers for years. I first whipped them up during a summer when my garden gave me way too many tomatoes. They've become my table's trademark - a light combo that brings a taste of Southern France with every spoonful. What makes them special? Just good ingredients and the care you put into making them.

Flavor Wonder

I'm all about perfect food pairings in my kitchen. This verrine is like a little love story between slow-cooked tomatoes and cloud-like cheese mousse. Fresh basil from my backyard adds brightness while the cured ham brings just enough saltiness. It's like watching different tastes dance together in each glass.

Shopping list for 6 folks

  • Tomatoes: 6 ripe ones straight from the garden
  • Fresh cheese: 200 g from my neighborhood producer
  • Cured ham: 2 thin slices from my butcher
  • Eggs: 2 whites from my chickens
  • Basil: 6 fresh sprigs from my backyard
  • Olive oil: 2 spoons of my go-to Provence oil
  • Seasonings: Camargue salt and fresh-ground pepper
  • Secret touch: A few drops of homemade bell pepper vinegar

Step-by-step guide

First tackle the tomatoes
Give them a quick 30-second dip in boiling water, take off the skins, and cube them. Let them slow-cook in olive oil for 10 minutes. Once they cool down, they go at the bottom of your glasses.
The star mousse
Whip those egg whites until stiff with a tiny bit of salt. Mash the cheese, season it, then gently fold in the whites. Grab your favorite piping bag to make it look pretty on top of the tomatoes.
Finishing touches
Chop up that basil, crumple the ham, and arrange everything carefully. Add a tiny splash of bell pepper vinegar for extra zing.
Presentation matters
Top with a nice basil leaf and a cherry tomato. Keep them cool until you're ready to serve.

Insider tips

Sometimes I swap in my cheese guy's ricotta instead of fresh cheese - it's amazing too. I often throw a pinch of sugar in with the tomatoes to bring out their flavor. For my veggie friends, I make a version with marinated dried tomatoes instead of ham and they can't get enough.

Clear glass showing layers of tomatoes, cream and prosciutto, topped with fresh basil. Pin it
Clear glass showing layers of tomatoes, cream and prosciutto, topped with fresh basil. | tasteofsavor.com

Perfect pairing suggestions

At my place, I always bring out these verrines with thin, crunchy homemade breadsticks. A cold glass of Sauvignon blanc works beautifully with them. And for those wanting something lighter, a small side of garden greens does the trick.

Frequently Asked Questions

→ Can I make these in advance?
Yes, you can prep them up to a day early. Keep the ham and fresh herbs separate, then add them just before serving.
→ How do I get a fluffy mousse?
Beat egg whites with a pinch of salt till stiff. Gently fold them into the cheese without squishing, keeping the air in.
→ What kind of tomatoes work best?
Go for ripe and meaty ones like Roma or vine tomatoes. They’re great for mixtures since they’re less watery and have more flesh.
→ Can I swap out the cheese?
Ricotta or mascarpone works too! The texture will change slightly, but it’ll still be tasty. Just tweak the seasoning as needed.
→ Any tips for neat serving?
Use a piping bag for the cheese mousse. It makes everything look cleaner. Lightly fold the ham for a pretty, voluminous finish.

Tomato ham cream

Chic glasses layered with tomato mixture, fluffy cheese mousse, and thin slices of ham.

Prep Time
30 Minutes
Cook Time
10 Minutes
Total Time
40 Minutes
By: Alicia

Category: Sauces & Marinades

Difficulty: Intermediate

Cuisine: French

Yield: 6 Servings (6 small cups)

Dietary: Low-Carb, Gluten-Free

Ingredients

01 2 slices of cured ham.
02 6 fresh tomatoes.
03 6 sprigs of basil.
04 200g of creamy cheese like Gervais.
05 2 egg whites.
06 2 tablespoons of olive oil.
07 Salt.
08 Pepper.
09 Pepper pulp vinegar (optional).

Instructions

Step 01

Cut out the stems from the tomatoes. Boil them for half a minute, then cool them down. Peel off the skins, get rid of the seeds, and chop them into little cubes.

Step 02

Warm a spoonful of olive oil in a pan. Toss in the tomato cubes, sprinkle in salt and pepper, and simmer slowly for 10 minutes. Let it cool and split into six small glass cups.

Step 03

Whisk the egg whites with a dash of salt until fluffy. Mash the creamy cheese, season it, and gently fold in the egg whites. Pipe the mixture on top of the tomatoes using a pastry bag.

Step 04

Rinse and pat the basil dry. Chop up six leaves finely and sprinkle them all over the cheese foam.

Step 05

Slice the ham lengthwise in half, scrunch it up, and place it on top of the cheese foam. Add some extra basil and even a cherry tomato for decoration.

Notes

  1. Make it 2 hours ahead so it can be served nice and cool.
  2. Great choice for a fresh summer starter.

Tools You'll Need

  • Small glass cups.
  • Pastry bag.
  • Cooking pan.
  • Boiling pot.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs.
  • Dairy products.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 120
  • Total Fat: 8 g
  • Total Carbohydrate: 4 g
  • Protein: 7 g