For 2 people
For 2 people
Start by peeling the tomatoes by making a cross incision in them and plunging them into boiling water for 2 minutes.
Once cooled, drain, peel and seed them before cutting them into small cubes and placing them in a fine sieve.
Sprinkle them lightly with salt and let them drain for about 10 minutes.
Meanwhile, grate some Picodon and preheat your oven to 200°C.
On a baking sheet lined with baking paper, place 4 cookie cutters and spread grated Parmesan cheese on the first two and grated Picodon cheese on the other two.
Add two small basil leaves on top of the Parmesan and bake the tray at the bottom of the oven for 4 minutes.
Remove the cookie cutters and bake again for 4 minutes.
Take out the tiles and let them cool.
Chop pitted olives and an onion, then add them to the tomatoes in the colander. Season with pepper, adjust the seasoning, and add chopped basil.
Add the oil spoon by spoon, mixing between each addition.
Place two cookie cutters on a plate and fill them with the tomatoes. Pack the mixture down and remove any excess water.
Refrigerate for 30 minutes, then unmold onto a serving platter or plates.
Place a Parmesan tile and a goat cheese tile next to it and garnish the plate with a drizzle of balsamic vinegar reduction.
Add a peeled tomato rose or diced tomatoes for decoration.
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