Creamy burrata, seasonal tomatoes, herb oil, foccacia croutons with provence herbs |

Preparation time: 30 min

Preheat your oven at 400 °F

• Set up

  Cut cherry tomatoes into 4.

  Dice the sun-dried tomatoes and olives.

  Cut the bread into small cubes.

  Remove the leaves from the parsley and basil.

  Finely chop the shallot.

• Herbs oil

  Blend the olive oil with the basil leaves, parsley and chives.

• Burrata cream

  Drain the Burrata, then mash it with a fork.

• Croutons

  Mix the bread cubes with the herbes de Provence and a drizzle of olive oil.

  Place on a baking sheet and bake in the oven for 6-7 minutes.

• On the plate

  Mix all the ingredients for the tomato salad and season with salt and pepper.

  Place the tomato salad in the bottom of your ramekins, then add a generous spoonful of Buratta cream.

  Drizzle with a little herb oil and finish with the croutons.