Tomino cheese with pine nuts and ratatouille with honeydew honey

Preparation of ratatouille

Clean and wash the vegetables, peel the garlic and onions, wash, dry, and chop the herbs. Emulsify 6 tablespoons of oil with 2 tablespoons of vinegar, 2 tablespoons of honey, 2 tablespoons of chopped herbs, 2 cloves of garlic cut in half (to be removed later), a pinch of salt, and a pinch of pepper. Cut the vegetables into irregular pieces, transfer them to a non-stick baking tray with a drizzle of oil. Bake at 180°C for 45 minutes and allow to cool. Season with the honey vinaigrette and sprinkle with herbs.

Preparation of the tomini
Heat the grill plate for grilling the tomini. Meanwhile, heat the honey in a small pan. Grill the cheeses, turning them carefully as soon as the side in contact with the heat has formed a golden brown crust. Once cooked on both sides, transfer them to a plate decorated with plenty of forest honey and sprinkle with pine nuts. Then place them on top of or next to the vegetable ratatouille. Serve hot.