Tomatoes with Provençal Herbs and Bruccio quenelles
Easy to make and a wonderful combination of local Provencal ingredients.
Ingredients
- 3 large ripe tomatoes ideally at the peak of the season
- 2 tbsp olive oil
- salt and black pepper to taste
- 8 oz Bruccio a Corsican goat cheese or replace with Italian ricotta
- 1 small bunch flat-leaf (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 mixing 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 right away.
Notes
Note: Watch with the salt because your olives could be already quite salty.
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