Amour Provence No 08

Recipe Provence Caprese

Recipe Provence Caprese

4 persons


  • Beef tomato (choose the one with a lot of ribs and rolls)
  • Tasty cocktail tomato
  • Bucket of mixed colors cherry tomatoes
  • Sud n sol tomato
  • 2 balls of burrata or buffalo mozzarella
  • Garden herbs (In this case: dill, thyme, verveine, shiso, olive herb, marigold, wild garlic and Indian cherry)
  • Oil (extra virgin and if you can find it smoke oil!)


  • Colander
  • Gas burner
  • Oven
  • Paper towel



  • Turn the oven on at 180 °.
  • Wash (in ice water!) And dry your herbs (put them on that paper towel)
  • Cut the mozzarella or Burrata in half and put them away (flat side up).
  • Cut your pretty cœur de bœuf into thin slices (almost a messy poppy to look at right?) – give them a little salt.
  • Put some red cherry tomatoes (3pp) in the oven for 10 minutes
  • Cut off the head and butt of the normal tomato: you now see where the seed chambers separate. You cut them on those “walls”. This way you can get a seed list out in its entirety. Looks almost “alienesque”. A kind of brain. Give a little salt.
  • Cut your other tomatoes in different ways (wedges, slices, quarters, diagonally cut in half – of which you think: “the teeth … that are beautiful!”)
  • (How long do you need? Maybe time to ask someone to make the tea?)
  • Start preparing your plate. That nice big burrata on mozzarella with the flat side up.
  • Start by draping the cold tomatoes nicely. Then your herbs and flowers.
  • Take your tomato out of the oven. Grab your gas burner and pay special attention to where you aim it when you light it. DO NOT LOOK INTO THE FIRE! Just saying … burn these tomatoes so that they glow a little black. Give these a little salt too.
  • Arrange these on the board now.
  • Finish with oil: extra virgin, smoke oil, herbal oil or the oil from your sun-dried tomatoes.
  • All you need now is a big spin on your pepper mill and a big sip of amour Provence

Enjoy your meal!

Made by: Reina Schoorl, Food. Love. Etc.

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