Provence in a Shotglass

An aperitif is a wonderful time to spend with your family or with your friends drinking a good glass of champagne, wine and / or cocktail .

You can serve small treats that can be enjoyed around the coffee table in the living room or in the garden. It can be dips, small warm morcels or shooters with delicious food in them. I do not exclude chips, because even if it’s not healthy, it’s simply very good!

I have already posted the Goats Cheese and Tomato Shooters and the Italian Shooters, here is the third shooter of the trio that I love to prepare for my friends and family!

Recipe Provencal Shooter

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  • 1 aubergine
  • 2 zucchini
  • 1 red pepper
  • 3 tomatoes or a tin of chopped tomatoes
  • 1 onion
  • 2 cloves garlic
  • 1 sprig of thyme and rosemary
  • 1 glass of olive oil
  • 120 g of fresh goats cheese
  • 100 ml of liquid cream
  • 2 tbsp of olive oil
  • 2 beautiful pinches of salt
  • 2 pinches of pepper

Finely dice the aubergine, zucchini and pepper. Heat a little olive oil in a pan. Sauté each vegetable quickly separately, then place in a colander. In the same pan, sauté the chopped onion and garlic, with the thyme and rosemary on low heat. Peel and seed tomatoes, cut into small cubes. Put the drained vegetables back into the pan, add the diced tomatoes, season and cook for 1 to 2 minutes over low heat. Let cool.

Meanwhile, make goat’s cheese cream. Slightly warm the liquid cream, crumble the cheese in a bowl and gradually mix the cream with a wooden spatula. Stir in olive oil, salt and pepper. To make the shooters, remove the thyme and rosemary of the miniratatouille, arrange at the bottom of the glasses, then pour the goats cheese cream on top, using a pastry bag or a mocha spoon.

Tip normally I have too much miniratatouille, so I freeze the rest for shooters for another day or I serve it with pasta to my sons for example.

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