15 recipes for an aperitif that smells of the south and the sun

For zucchini caviar :

• 6 small zucchini
• 10 ml very cold liquid cream
• 5 cl olive oil
• 1 bunch mint
• Espelette pepper

For tomato caviar :

• 1 kg tomatoes
• zest of 1 organic orange
• 6 confit tomato petals
• 50 ml sherry vinegar
• 15 g sugar
• 2 tbsp olive oil
• 1 bunch basil
• 1 pinch of cumin powder

For eggplant caviar :

• 3 small eggplants
• 1 tomato
• 1 bulb
• 3 garlic cloves
• 2 tbsp black tapenade
• 3 tbsp olive oil
• 1 sprig thyme
• 1 bay leaf
• salt pepper

Here you will find our recipe for trio verrine with vegetable caviar.