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A selection of spring appetisers


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Rate this recipe 3.3/5 (86 Votes)


  • Tomato jam
  • asparagus and skewers (for 6)
  • 4 large tomatoes
  • 4 pinches of sea salt
  • 1 pinch of sugar
  • 2 sheets of gelatine (5 g)
  • Decor: key lime zest and reduced balsamic vinegar
  • 3 button mushrooms
  • 2 slices of Parma ham (2 x 3 strips)
  • 18 asparagus
  • Warm artichoke and pansies
  • thyme granita
  • key lime with maple:
  • 6 small artichokes
  • 30 cl of water
  • 1/3 cup white wine
  • 4 sprigs of fresh thyme
  • 50 g maple syrup
  • the juice of 4 key limes (or 1 lime)
  • Decor: pansies
  • Crunchy verrines and candied kumquat with ginger and sherry vinaigrette:
  • 2 handfuls of peas (shelled)
  • 2 handfuls of beans (shelled)
  • 1 kiwi
  • peeled
  • cut into small cubes
  • ½ diced Granny Smith apple
  • Salt and pepper
  • 3 tablespoons of mashed candied kumquats (below)
  • 3 tbsp oil
  • 2 tablespoons sherry vinegar
  • 20 kumquats
  • cleaned and sliced
  • 170 g sugar
  • 30 cl of water
  • 1 teaspoon of ginger powder
  • Decor: mashed candied kumquats
  • almonds


Level of difficulty Average
Cost Budget Friendly


Step 1

Tomato jam, asparagus and skewers:

Tomato jam:
Wash the tomatoes and cut them into quarters. Add salt and sugar and then let them rid their water by crushing them occasionally. Then pour through a fine mesh sieve and collect the water (about 250 mL).
Soften the gelatine in cold water. Meanwhile, heat 50 mL of the tomato water. Add the softened gelatine and dissolve over low heat. Add the remaining water from the tomatoes. Divide into small glasses and refrigerate the jelly for it to set.
Place a drop of balsamic reduction and draw a star with a toothpick. Ask some key lime zest.

Make the small skewers with ½ a button mushroom and a slice of Parma ham wrapped around on a toothpick.

Cook the asparagus in boiling salted water until just tender, then drain and immediately immerse in cold water with ice. Cut off the stems to get sections just the right size for the glasses (for presentation) and make small bundles of three asparagus with kitchen string.

Warm artichoke and pansies, thyme granita, key lime with maple:

Prepare the granita at least 1 hour in advance. Bring the water to boil. Remove from the heat and add the sprigs of thyme and brew for 5 minutes. Remove them and add the maple syrup, white wine and lemon juice. Place in a container in the freezer, stirring / scraping occasionally with a fork.

Cut the stem of the artichoke. Then cut the artichokes in 2/3 of their height. Rub the base and the leaves in lemon juice and cook in boiling salted water for about 30 minutes or until the hearts are tender. Drain and leave to cool so you can remove the leaves from the centre and scrape the heart using a small spoon to remove the hairs.
Decorate with pansies between the leaves and top with granita just before serving. Sprinkle with chopped fresh thyme.

Crunchy verrines and candied kumquat with ginger and sherry vinaigrette:

Separately cook the peas and beans in lightly salted boiling water. Drain them and plunge them into a bowl of cold water with ice.
Mix the vegetables, apples and kiwi. Add a pinch of sea salt and pepper.

Prepare the vinaigrette by passing 3 tablespoons of pureed kumquats through a sieve. Mix the juice collected with olive oil and sherry vinegar. Add the above mixture and divide into small glasses. Decorate with the puree of kumquats and almonds.

Step 2

For the candied kumquats:

Put them in a pan of cold water and bring to a boil and leave to boil a few minutes. Drain and immediately run them under cold water. Crystallise them by boiling 50 cl of cold water with the kumquats, ginger and sugar and simmer about 40 minutes until they are crystallised but still light in colour. Transfer into a bowl and blend to a puree.

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