AppetizerCarolyne Kauser-AbbottProvencal RecipesTaste: Food & Drink

Crunchy Tomatoes an Easy and Pretty Appetizer

Do you need a go-to appetizer that is easy, quick and the final product is almost too beautiful to eat? This recipe for Crunchy Tomatoes from our foodie friend and chef Anne Challier is all of the above.

Un air de famille is the name of a culinary services company founded in 2009 by twin sisters Anne and Véronique (Vero) Challier. Anne completed her formal training at a hospitality school (culinary arts, hotel services) in Avignon before working on the practical side at a restaurant near St Remy de Provence.

This family-duo provides a variety of culinary services: chef-at-home (chef à domicile), catering (traiteur), cooking classes at their home in Nimes, market tours and wine tasting. Each experience is bespoke you work with Anne to finalise the menu and then just enjoy the meal as Vero takes care of your group.

Book Your Culinary Experience

Tel: +33 (0)6 82 02 63 38
Facebook: Un air de famille
Website: www.cuisineadomicile-provence.com
Instagram: unairdefamilleprovence
email: contact@un-air-de-famille.fr

Crunchy Tomatoes Appetizer
Crunchy Tomatoes
Print Recipe
This quick appetizer has a sweet, crunchy finish. Pretty, colourful and fresh cherry tomatoes with a touch of cheese, your guests will love this taste of Provence.
Servings Prep Time
24 pieces 15 minutes
Cook Time
3 minutes
Servings Prep Time
24 pieces 15 minutes
Cook Time
3 minutes
Crunchy Tomatoes Appetizer
Crunchy Tomatoes
Print Recipe
This quick appetizer has a sweet, crunchy finish. Pretty, colourful and fresh cherry tomatoes with a touch of cheese, your guests will love this taste of Provence.
Servings Prep Time
24 pieces 15 minutes
Cook Time
3 minutes
Servings Prep Time
24 pieces 15 minutes
Cook Time
3 minutes
Ingredients
Servings: pieces
Instructions
  1. Cut the cherry tomatoes in half
  2. Cut the cheese into cubes
  3. With a toothpick skewer a piece of cheese, a savory leaf (or piece of)and a tomato. Place on a plate and set aside, while you make the caramel.
  4. Make the caramel in a pan over medium heat with sugar and water. Stir until the sugar dissolves and the liquid becomes yellow and thickens.
  5. Remove from heat.
  6. Dip the tomatoes in the caramel and then in the sesame seeds and serve.
Recipe Notes

Note: as shown if you are pressed for time you can leave the tomatoes whole.

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Carolyne Kauser-Abbott

Carolyne Kauser-Abbott

With her camera and laptop close at hand, Carolyne has traded in her business suits for the world of freelance writing and blogging. Her first airplane ride was at six-months old, her introduction to the exciting world of travel.

While in Provence, Carolyne can be found hiking with friends, riding the hills around the Alpilles or tackling Mont Ventoux. Her attachment to the region resonates in Perfectly Provence this digital magazine that she launched in 2014. This website is an opportunity to explore the best of the Mediterranean lifestyle (food & wine, places to stay, expat stories, books on the region, travel tips, real estate tips and more), through our contributors' articles.

Carolyne writes a food and travel blog Ginger and Nutmeg. Carolyne’s freelance articles can be found in Global Living Magazine, Avenue Magazine and City Palate (Published Travel Articles).

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