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.
IngredientsRecipe for 4 persons
For the Provence vegetables cooked like a ratatouille
For the honey goat cheese
For the tapenade croutons
- Olive oil
- Salt and pepper
Preparation time: 45.00 min
Preheat your four at 400.00 °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.