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
Fresh goat’s cheese.
Thyme or basil.
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.