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Provence vegetables cooked like a ratatouille, honey goat cheese, tapenade croutons

Appetizers, Vegetables and Fruits

Small dice of pepper, tomato, zucchini, eggplant cooked like a ratatouille and served with a goat cheese and honey mousse and Kalamata olives croutons.

Ingredients

Recipe for 4 persons

For the Provence vegetables cooked like a ratatouille

1 Unit(s)
Red pepper
1 Unit(s)
Yellow pepper
0.50 Unit(s)
Zucchini
0.50 Unit(s)
Eggplant
2 Unit(s)
Tomato
1 Unit(s)
Onion
1 Clove(s)
Garlic
2 Sprig(s)
Thyme

For the honey goat cheese

100 Gr
Fresh goat cheese
5 Ml
Honey
50 Ml
Milk
70 Gr
Cream 35%

For the tapenade croutons

0.50 Unit(s)
Baguette
50 Gr
Pitted kalamata olives
1 Clove(s)
Garlic
  • Olive oil
  • Salt and pepper
Provence vegetables cooked like a ratatouille, honey goat cheese, tapenade croutons

Preparation time: 45 min

Preheat your four at 400 °F

  • For the Provence vegetables

    Cut all the vegetables into small dice. In a hot pan, add a drizzle of olive oil and sweat the onions for 1 min with a pinch of salt, chop garlic and thyme sprig. Add the peppers and cook for 3 min. Among each addition of vegetable, add a pinch of salt. Add the eggplant and cook for 3 min, then zucchini and cook for 1 min. Finally, add the diced tomatoes. Simmer 3 to 4 minutes and adjust the seasoning. Place a colander in a bowl and pour the ratatouille into it to collect the cooking juices, then allow to cool down. Place the cooking juices in a blender and emulsify it with 4 tablespoons of olive oil.

  • Honey goat cheese preparation

    In a blender, mix the cream, milk, honey, goat cheese, salt and pepper. Strain this preparation and pour it into a siphon, inject the gas and keep it in the fridge.

  • Tapenade croutons

    Prepare the tapenade by chopping the olives with 2 tablespoons of olive oil. Cut the baguette lengthwise and toast the bread in the oven about 8-10 minutes. Rub the bread with the garlic clove. Spread some tapenade on top and then cut into 8 strips.

  • To serve

    On your plate, use a mold to shape the ratatouille in the center. Use the siphon to create a honey-goat cheese emulsion on top. Drizzle the cooking juices around ratatouille and accompany with the tapenade croutons.

If you do not possess a siphon, simply mix the goat cheese with the honey and omit the milk and cream. You can than spoon a little bit of this mixture on top of the ratatouille.

Class with similar recipe

Sunday, 14 July17:30 à 20:30
Québec
90.00$ / pers.

LE MENU GOURMAND

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