The sun’s finally making a comeback, which has got all of us at here at Jimini’s HQ very excited. We can’t wait for lazy days in the w(o)rm weather and what better way to enjoy it than with a light, refreshing snack. With this in mind, we have concocted small, fresh verrines with our Pepper & Dried Tomato flavoured edible grasshoppers, which will bring you a delicious Provençal touch. In addition, they also bring that little bit of protein to such a light snack. Here’s what you need to make these fantastic edible Grasshoppers Verrines:
Ingredients: For 10 glasses
1/2 cucumber
5 cherry tomatoes
100 g of white cheese
1 lemon
A box of Pepper and Dried Tomatoes grasshoppers
Basil
How to cook our tasty edible grasshoppers
For the white cheese: Cut the whole grasshopper in half. Crush the body-end and keep the headed-end as a garnish. Mix the white cheese with half the crushed grasshopper, the lemon juice and season it all.
For cucumber and tomatoes: Cut the cherry tomatoes in half. Cut the cucumber in half lengthwise and then cut into small cubes.
Blend: Arrange the cheese in the bottom of the glass, add a few diced cucumber, half a cherry tomato, a few pieces of basil and the head of the edible grasshoppers to top it off.
Chef’s tip: It’s important not to rehydrate insects. So add the head of the grasshopper just before you’re ready to taste to prevent them from soaking up the white cheese.
And there you have it! A quick-and-easy recipe to enjoy anytime. We hope you like it! Don’t forget to share your photos using the hashtags #eatsmaller and #jiminis.
And if you liked this then keep an eye out on our blog because we’ve got more recipes to come. In the meantime, why not browse our delicious range of edible insect snack pots and get creative with your own recipes?
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