Long summer evenings in Provence call for an indulgent attitude towards eating. The palate must be teased before the main meal and so here is a recipe for a classic Provence amuse bouche, as served to us by our neighbour.
Small vine tomatoes
Olive oil
Salt
Fresh goat’s cheese.
Thyme or basil.
To prepare:
Hollow out the vine tomatoes. Dip in olive oil, stuff with the fresh goat’s cheese, salt to taste, dress with fresh thyme or basil.
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