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

Paring knife N°112 Natural
Paring knife N°112 Natural

The essential of the Essentials

N°219 Santoku Intempora
Can be personalised
N°219 Santoku Intempora

Adaptable and resistant, the Santoku knife is usually used to chop and to slice. It is perfect to prepare fishes and shellfishes.

T-Duo wooden peeler in Green
T-Duo wooden peeler in Green

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.
Spreading Knife N°117 Natural Beech

A spatula blade generously sized for quick spreading