"La Maison Raymond, a gastronomic institution in Nîmes since 1879, carries on culinary traditions by lovingly making high-quality, authentic-tasting spreads. Discover these unprecedented, inventive new creations!"
Ingredients: 1 can Maison Raymond aubergine spread, 5 -6 slices of coppa, 50 to 80g ricotta, salt & pepper.
Fill 2/3 of the verrines with the aubergine spread using a teaspoon or a pastry bag. Lightly whip the ricotta and slice the coppa. Add the ricotta and decorate with the coppa. Keep refrigerated until serving.