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 oilProvence recipe aperitif time


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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