Tomato-Tartar with Tête de Moine AOP

Ingredients

Serves 4

• 8 Tête de Moine AOP cheese flowers
• 1 lbs ripe tomatoes
• 8 basil leaves
• 1 teaspoon balsamic cream
• salt, pepper
• 8 black olives, pitted
• 1 tbsp sunflower seeds
• 1 teaspoon olive oil
• ½ teaspoon paprika powder

Preparation

1. Cut the tomatoes crosswise at the bottom, pour boiling water over them and let stand for 20 to 30 seconds. Then peel off the skin and cut tomatoes into 1/3" cubes. Put in a sieve and lightly salt so that excess water can drain off.
2. Cut the olives into small cubes and finely chop the basil leaves. Put in a salad bowl. Add the sunflower seeds, oil, balsamic cream and diced tomatoes. Pepper and mix gently.
3. Place the tomato tartare in 4 molds and turn them directly onto a plate. Remove the molds, garnish the tartar with 2 Tête de Moine AOP rosettes each and sprinkle with paprika. Serve immediately.