Apricot tartare with goat’s cheese and watermelon, dressed with olive oil from Aix-en-Provence – matured olives PDO
Ingredients
For
4
personnes
- 12 apricots
- 1 slice of watermelon
- 2 goat’s cheeses (such as Rocamadour PDO, Pélardon PDO, Chavignol PDO, …)
- A few sprigs of chives
- A few shelled, crushed pistachios
- 1 dash of olive oil from Aix-en-Provence – ripened olives PDO
Tip
We recommend using a traditional-style olive oil from Aix-en-Provence – PDO ripened olives – for its mild flavour and aromas of sourdough bread, black olives, cocoa and cooked artichokes. You can also use olive oil from the Vallée des Baux-de-Provence – made from PDO olives – or from Provence – made from PDO olives.
Instructions
- Wash and dry the apricots. Cut them in half, remove the stones, then dice them into small cubes.
- If necessary, remove the seeds from the watermelon and cut it into small cubes.
- Next, cut the cheese into small cubes.
- Finely chop the chives.
- In small glasses or a large salad bowl, mix together diced cheese, apricot and watermelon.
- Sprinkle with chopped chives and crushed pistachios. Drizzle with a little olive oil before serving.
Tip
We recommend using a traditional-style olive oil from Aix-en-Provence – PDO ripened olives – for its mild flavour and aromas of sourdough bread, black olives, cocoa and cooked artichokes. You can also use olive oil from the Vallée des Baux-de-Provence – made from PDO olives – or from Provence – made from PDO olives.
We recommend...
For this recipe, we recommend using a PDO huile d'olive d'Aix-en-Provence – olives maturées for its mild flavour and notes of sourdough bread, black olives, cocoa and cooked artichoke. Don’t have any? No problem, you can also use a PDO huile d'olive de Provence – olives maturées – or PDO huile d'olive de la Vallée des Baux de Provence – olives maturées – or a PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.
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