The essential of the Essentials
Fresh cheese with herbs, aubergine caviar and black olive and caper tapenade
At the beginning of summer, we meet up in the garden to share aperitifs with friends. Everyone brings a little something to nibble, we open a bottle of wine, we enjoy a nice slice of crusty bread or some gourmet baguettes. Fresh cheese with herbs, aubergine caviar and homemade tapenade are great as spreads...
Knives used for this recipe
Can be personalised
Adaptable and resistant, the Santoku knife is usually used to chop and to slice. It is perfect to prepare fishes and shellfishes.
€13.30
For peeling vegetables and preparing julienne sticks, wood handle
Fresh cheese with herbs
- 200 g fresh goat cheese
- 1 fresh garlic clove
- 4 sprigs of mint
- 4 sprigs of basil
- 1 teaspoon olive oil
- Salt and freshly ground pepper
Préparation : 5 min.
Temps total : 5 min.
Rinse, dry and remove leaves from mint and basil.
Finely chop them separately with a Santoku knife.
Peel and finely chop the garlic clove.
Mix together cheese and herbs.
Add oil, salt and pepper and mix again.
Transfer to an attractive container.
Aubergine caviara
- 2 aubergines
- 1 fresh garlic clove
- 1/2 lemon
- Olive oil
- Salt and freshly ground pepper
Préparation : 10 min.
Cuisson : 40 min.
Temps total : 50 min.
Pre-heat the oven to 200°C.
Squeeze the juice from the lemon.
Peel with the T-duo peeler, remove green tips and finely chop the garlic clove.
Wash, dry and cut aubergines lengthwise.
Using a paring knife, score the flesh in a grid pattern.
Sprinkle on a dash of olive oil, season with salt and pepper.
Place on a baking tray and bake for about 40 minutes, until the flesh becomes tender and peels easily from the skin.
Using a large spoon, scoop out the flesh and finely chop with a Santoku knife.
Pour into a small bowl, add the juice of half a lemon and 2 spoonfuls of olive oil, add salt and pepper.
Mix well until the oil is incorporated into the aubergine flesh.
Tip: For a creamier aubergine caviar, blend all the ingredients together.
Black olive and caper tapenade
- 200 g pitted black olives
- 60 g of capers
- 10 anchovy fillets in oil
- 4 c. olive oil
Préparation : 10 min.
Temps total : 10 min.
Cut anchovy fillets into small pieces with a paring knife.
Blend all the ingredients in small batches in a blender bowl until you have a slightly granular paste.
Transfer to an attractive container.
Tip: The tapenade can be finer or coarser, suit to taste!
To accompany this summer recipe, the spreader knife is just what you need! It will allow you to make a pretty presentation and spread the fresh cheese, caviar and tapenade.
As for the corkscrew knife, it is the essential for aperitifs! With its professional worm of 5 spires, it will open the best bottles of wine.
Alcohol abuse is dangerous for your health, consume with moderation.
A spatula blade generously sized for quick spreading
