This is the last of our figs. So why not use it for a recipe that involves a delicious country bread we all love. Homebaked of course, or like I did, buying it from our boulangerie(bakery) who bakes much better bread than I can ever do! We ate it as a late afternoon snack after we had a very meager lunch. Or you can have it for lunch served beside a green salad. It is so simple and quick, I’m almost too embaressed to post it, but if you’re like me and prefer simple and quick, but still delicious, this recipe is for you.
Four slices of crusty country bread.
4 slices of prioscutto ham
12 small figs or 8 large ones
freshly milled pepper
Toast the country bread on both sides.
Leave to cool and spread or places slices of goats cheese on the toasts.
Tear the prioscutto ham into pieces so you don’t pull the whole slice of ham off the bread with the first bite.
Break open the figs and place on the prioscutto ham.
Drizzle with honey, sprinkle with freshly milled pper and top off with some roquette sprouts.
Serves 4 people
Pinch of salt
Serve as a lunch with a green salad and pungent vinaigrette.
Leave out the sprouts and place under the grill for a few minutes.
The Provencal market
If there is anything that I adore, it is browsing the provencal market with a basket in hand. Even if you go home with an empty basket, the ambiance and joy of a market is already a gift to take home. There is something for everyone, from fresh local produce to meat and cheese, flowers and clothes, leather and pottery, nik-naks and art. I bought some sunflowers from Carpentras, a huge bunch and it is on this high note that I say goodbye to summer !
This tomato feta bake is a recipe that’s been going around for a few years. I’m a bit late on the wagon, but here it is, with a twist. In summer we devour tomatoes. We are accustomed to picking our own tomatoes from the potager for the last 10 years, but here in Provence we don’t have a potager yet, having moved here only January this year. It is in the pipeline for next season, but in the meantime we rely on the Provencal markets of which there is one in a town each day of the week. So no excuse not to have fresh local tomatoes in the bowl!
We serve this tomato dish with just about everything as a side or on its own with crusty, rustic country bread. It makes a delicious sauce which all goes to waste if you don’t mop it up with bread. Originally on the internet and on TikTok it is served over pasta. It can be lunch or dinner or apero. I serve it here with baked salmon and I can’t tell how well they match together. You have to try it for yourself.
The ingredients are very simple and available. And of course you can play around with herbs and onions, omit the onions if you wish, or even change the feta cheese for goats cheese.
A handfull of cherry or grape tomatoes
half a red onion
block of feta cheese
several branches of fresh thyme
Fesh basil leaves
3 cloves of garlic
salt and pepper
Clean the tomatoes and add to an ovenproff dish.
Add the block of feta cheese and press it inbetween the tomatoes.
Clean and finely slice the onion, add to the tomatoes and feta.
Chope the garlic and sprinkle over the tomao feta.
Sprinkle with fresh thyme and drizzle finally with olive oil and a splash of balsamic vinegar.
Season with salt and freshly milled pepper.
Bake in a preheated oven at 210 degr C for 15 to 20 minutes, until the tomatoes are shrivled.
Remove from the oven and serve with pesto and fresh basil.
A pinch of salt
Use goats cheese instead of feta cheese
Use any other fresh herb of your choice.
Add some drizzled freshly squeezed lemon juice.
Sprinkle grated lemon peel over the feta
Use shallots instead of red onion.
Use a mix of grape and cherry tomatoes.
Bake at a higher temperature for a shorter time, until the tomatoes are charred.