A verrine of plums, pork and chevre with crostini crumble

The French have a stylish name for an entrée or dessert presented in a glass, a verrine. It is a lovely visual way to show off the ingredients you are using.You can have a lot of fun layering various combinations and they look tres chic on the table.

The quantities in this recipe are flexible to suit your serving glass and number of guests.

Ingredients

1	Bread, sliced
1 to taste	Plums
1 to taste	Goat's cheese, use chevre, a soft, creamy french goat's milk cheese (Main)
1 to taste	Rocket leaves
1 to taste	Smoked ham, or use smoked beef

Directions

1. Toast bread slices as if you are making crostini. When cool, crumble into small pieces.
2. Stone and slice some ripe plums.
3. Crumble some chevre, a soft, creamy French goat's milk cheese.You could use a soft feta (its taste will be sharper) but chevre has a superior, luscious texture even though it's a bit pricey.
4. Layer crisp rocket leaves with the cheese, the crostini crumble (this is a good crunch contrast) and the plum slices, leaving it all quite loose. Don't try and press the ingredients tightly into the glass.
5. Roll thin slices of smoked pork or beef into a cigar shape and sit into the glassful of goodies. You may want to offer a little vinaigrette with this.