Toast with cherry tomatoes, burrata and olive oil

Huile d'olive de la Vallée des Baux-de-Provence PDO
Intense flavour
Tartine tomates cerises – burrata – huile d’olive
Photo credit: Céline de Cérou
A PDO
Preparation
15 min
A PDO
Cooking time
15 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Appetiser Starter Brunch and breakfeast Vegetarian Summer

Ingredients

A PDO
For 4 personnes
  • Country bread
  • 20 Black olives from Nyons PDO
  • 300 g cherry tomatoes or cocktail tomatoes
  • 5 gousses garlic
  • 2 c. à soupe olive oil from the Baux-de-Provence Valley PDO
  • 1 buratta
  • 15 feuilles fresh basil
  • 1 c. à café paprika
  • Thyme, rosemary
  • Salt (pepper)
Serving suggestion
  • Lamb’s lettuce and rocket
  • Balsamic cream

Tip

For this open sandwich, we recommend using a full-flavoured olive oil from the Vallée des Baux-de-Provence (PDO) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut and tomato leaf. You could also use one of these PDO olive oils: Aix-en-Provence, Nîmes, Haute-Provence, Corsica – Oliu di Corsica or Provence. Or a French olive oil made from the Picholine and Aglandau varieties…

Instructions

  • Toast the slices of country bread.

  • Stone the Nyons black olives (PDO), slice them in half, and set aside.

  • In an ovenproof dish, place the crushed garlic, thyme, rosemary, paprika, 10 basil leaves, cherry tomatoes, salt, pepper, the black Nyons olives PDO and the olive oil from the Vallée des Baux-de-Provence PDO. Mix together and bake in the oven for 15 minutes at 180°C.

  • Cut a piece of burrata and rub it onto the slices of bread.
  • Take the tomatoes out of the oven and place pieces of burrata inside them (so that it melts nicely).
  • Spoon the mixture onto each slice of bread, along with a few basil leaves.
  • Serve with a salad of lamb’s lettuce and rocket, seasoned with salt, pepper, a dash of balsamic cream and olive oil!

Tip

For this open sandwich, we recommend using a full-flavoured olive oil from the Vallée des Baux-de-Provence (PDO) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut and tomato leaf. You could also use one of these PDO olive oils: Aix-en-Provence, Nîmes, Haute-Provence, Corsica – Oliu di Corsica or Provence. Or a French olive oil made from the Picholine and Aglandau varieties…
We recommend...

For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence (intense flavour) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut or tomato leaf. Don’t
have any? Then opt for PDO huile d'olive d'Aix-en-Provence, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc or PDO huile d'olive de Corse - Oliu di Corsica.

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