Cherry tomato, basil and grilled almond salsa, crispy fresh goat’s cheese with tapenade
- 6 branches de tomates cerises branchées
- 1 buche de chèvre frais
- 6 feuilles de brick
- 100g d'amandes effilées Daco Bello
- 50g de tapenade d'olives noires
- 30g de pignons de pin Daco Bello
- 30g de Parmigiano Reggiano râpé
- 6 oignons nouveaux
- 1 botte de basilic
- 1 gousse d'ail
- Huile d'olive
- Sel fin
- Poivre
For the salsa:
Preheat the oven to 180°C (th. 6).
Wash the vegetables.
Cut the cherry tomatoes into 4.
Peel and degerm the garlic.
Finely chop the spring onions.
Pluck the basil leaves.
Make the pesto by mixing the basil, garlic, pine nuts , grated parmesan, olive oil, salt and pepper.
Adjust the seasoning if necessary.
Roast the flaked almonds placed flat on a baking sheet in the oven.
In a bowl, mix the tomatoes, spring onions and pesto, then sprinkle with almonds.
Leave to marinate for a few minutes before serving.
For the crispies:
Cut the brick sheets into 3 strips 5 cm wide.
In a container, mix the fresh goat's cheese with the tapenade, then season with pepper.
Spread 1 strip of brick sheet, place 1 spoonful of goat cheese and mix, then fold the top corner of the brick downwards, onto the goat cheese.
Fold again down, up, etc., until you form a triangle.
Then stick the brick strip with a drop of olive oil.
In a hot pan with a drizzle of olive oil, brown the bricks for 2 minutes on each side.
Arrange the crispy goat cheese and cherry tomato salsa on plates, then sprinkle everything with a few flaked almonds .
