2 tablespoons pine nuts
4 medium tomatoes-peeled, seeded and finely diced
1/2 cup finely diced zucchini
1 clove garlic, minced
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
pinch of ground cumin
1 tablespoon finely chopped basil, plus small basil leaves for garnish
1 tablespoon finely chopped dill
1 tablespoon finely chopped chives
Salt and freshly ground pepper
1/2 cup mascarpone cheese, at room temperature
2 large eggs, separated
1/3 cup finely grated Parmigiano-Reggiano cheese (about 1 ounce)
3 very thin slices prosciutto, cut in half
In a small skillet, toast the pine nuts over moderately low heat until golden, about 4 minutes.
In a bowl, toss the tomatoes, zucchini, garlic, olive oil, lemon juice, cumin and chopped herbs. Season with salt and pepper. Spoon the salad into 6 small glasses or jars.
In a medium bowl, mix the mascarpone with the 2 egg yolks and grated Parmigiano cheese.
In another bowl, beat the egg whites with a pinch of salt until soft peaks form. Using a rubber spatula, fold the beaten whites into the mascarpone until no streaks remain. Season with salt and pepper.
Spoon the mascarpone cream into each glass over the zucchini salad. Cover each glass with plastic wrap and refrigerate for at least 4 hours.
Meanwhile, in a large nonstick skillet, cook the slices of prosciutto over moderately low heat, turning once, until browned and just crisp, about 5 minutes. Transfer the prosciutto to a paper towel-lined plate.
Sprinkle the pine nuts over the mascarpone cream, top each verrine with a prosciutto crisp and a few basil leaves and serve.
Cooking with Basil