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Tomatoes with Provençal Herbs and Bruccio quenelles
Easy to make and a wonderful combination of local Provencal ingredients.
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Course
Side Dish
Cuisine
French, Provencal
Servings
6
People
Equipment
1 Sharp Knife
2 Large Spoons
1 Serving Plate
Ingredients
1x
2x
3x
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
Instructions
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.
Notes
Note: Watch with the salt because your olives could be already quite salty.
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