– Crumble the Pélardon cheese, and add six pickled tomatoes coarsely diced and drained from the preserved oil until these form a homogeneous mixture. Add a generous amount of pepper.
– Blanch the tomatoes and allow them to cool before peeling and deseeding them. Dice it, then incorporate it into the chopped basil leaves.
– To assemble: place two pickled tomatoes at the bottom of each glass, then cover them in sequence as follows – firstly with aubergine caviar, then with the pélardon cheese mixture, and finally with the raw tomato and basil.
– Refrigerate for a few minutes and serve chilled!