Roasted Tomato, Maple and Cream Cheese Verrines

• 36 yellow (or red) cherry tomatoes, halved
• 1/4 cup olive oil
• Salt and pepper, to taste
• 2 sheets unflavoured gelatin
• Cold water, as needed
• 1/2 cup maple syrup (preferably golden syrup for its delicate flavour)
• 1 cup cream cheese
• 2 tablespoons chopped mixed cilantro, parsley and tarragon (or other herbs)
• 2 tablespoons lime (or lemon) juice
• 1/4 cup cured ham (such as prosciutto), diced

Maple Vinaigrette

• 3/4 cup olive oil
• 1/4 cup red wine vinegar
• 2 tablespoons golden maple syrup
• 1 tablespoon lemon juice (or Dijon mustard)
• Salt and pepper, to taste

1. Preheat oven to 150 °C (300 °F).
2. Place tomatoes on a parchment-lined baking sheet. Add olive oil and season with salt and pepper. Place in oven and roast for about 5 minutes. Remove from oven and let cool. Set aside.
3. Soften gelatin in cold water.
4. In a saucepan, just barely heat the maple syrup (it should be lukewarm), add softened gelatin, stir and let stand off the heat.
5. In a bowl, blend the cream cheese, herbs, lime juice and maple-gelatin. Set maple-cheese mixture aside.
6. Assemble the verrines. Start with a 2-cm (7/8-in) layer of maple-cream cheese mixture in the bottom of the first verrine, add some diced ham and then a layer of roasted tomatoes. Season with salt and pepper. Add a second layer of maple-cream cheese and top with a second layer of tomatoes. Press down to compress the layers. Repeat with the other verrines. Chill for 3 hours.
7. In the meantime, prepare maple vinaigrette. In a small bowl, combine all ingredients. Set aside.
8. Serve verrines with maple vinaigrette.