Wonderful Side Dish Tomatoes with Provençal Herbs and Goat Cheese (Bruccio) Quenelles
The Provence Gourmet shares this wonderful side dish made with tomatoes and fresh herbs. Gilles uses Bruccio, which is a fresh goat cheese from the lovely island of Corsica. You can substitute with a ricotta or other fresh goat cheese if you cannot find this Corsican delicacy in your local stores. If you are interested in cooking classes, and learning some traditional Provencal meals contact Gilles (Provence Gourmet) to find out about his classes in Aix-en-Provence, Marseille and the Alpilles.
Tomatoes with Provençal Herbs and Bruccio quenelles
- 1 Sharp Knife
- 2 Large Spoons
- 1 Serving Plate
- 3 Large Ripe tomatoes ideally at the peak of the season
- 2 Tbsp olive oil
- Salt & Pepper to taste
- 250g (8oz) Bruccio a Corsican goat cheese or replace with Italian ricotta
- 1 small bunch Italian parsley washed and finely minced
- 1 small bunch Fresh Basil washed and finely minced
- 1 small bunch Fresh Chives washed and finely minced
- 50g (2oz) Black Olives pitted
- In a bowl, add the goat cheese, the minced olives, herbs, olive oil, salt and pepper.
- Mix it all together with a fork.
- Rinse the tomatoes and remove the cores cut in slices.
- Arrange the tomatoes slices on a plate and add a little salt, pepper and oil on each one.
- With two tablespoons, take some of the cheese and herb mixture and shape it into quenelles using the two spoons.
- Put one quenelle on each tomato slice.
- Serve fresh.