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+ servings
Tomatoes with Bruccio quenelles

Tomatoes with Provençal Herbs and Bruccio quenelles

Easy to make and a wonderful combination of local Provencal ingredients.
Course Side Dish
Cuisine French, Provencal
Servings 6 People


  • 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.
    Tomatoes with brousse quenelles
  • Put one quenelle on each tomato slice.
  • Serve fresh.


Note: Watch with the salt because your olives could be already quite salty.
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