Serves 4:

For the tomino

  • 4 tomino cheeses
  • 8 tablespoons of honeydew honey
  • 30g of lightly toasted pine nuts

For the ratatouille

  • 3 courgettes
  • 3 firm tomatoes
  • 3 peppers
  • 1 aubergine
  • 1 golden onion and 2 red onions
  • 3 cloves of fresh garlic
  • 1 bunch of mixed herbs (basil, parsley, chives)
  • Chestnut honey
  • Extra virgin olive oil
  • Red wine vinegar
  • Salt and pepper
To prepare the ratatouille

Trim and wash and vegetables, peel the garlic and onions, then wash, dry and chop the herbs. Mix together an emulsion using 6 tablespoons of oil with 2 of vinegar, 2 of honey, 2 of chopped herbs and 2 cloves of garlic chopped in half (to be discarded later), a pinch of salt and some ground pepper. Chop the vegetables into regular sized pieces and place them in a non-stick oven tray with a drizzle of oil. Bake in the oven at 180°C for 45 minutes, then leave them to cool a little. Dress with the honey vinaigrette and sprinkle with herbs.

Preparing the tomini

Heat a griddle pan for searing the tomini. Meantime, heat the honey in a small saucepan. Sear the cheeses on the griddle, turning them carefully as soon as the side being cooked forms a golden crust. Once cooked on both sides, transfer them to a plate drizzled with lots of honeydew honey and sprinkle with the pine nuts. Finally, arrange the tomini on or alongside the ratatouille. Serve hot.

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