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Sundried tomatoes jars, aubergines and Pélardon cheese

Home > Recipes > Sundried tomatoes jars, aubergines and Pélardon cheese

Sundried tomatoes jars, aubergines and Pélardon cheese

Price

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Difficulty

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Number of people: 6

Ingredients

  • 1 jar of sundried tomatoes preserved in oil
  • 1 fleshy tomato
  • 6 basil leaves
  • 1 jar of aubergine caviar
  • 1 tbsp. of olive oil
  • 100 g of Pélardon cheese
  • Salt and pepper

Preparation

– 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!