• 100g cured Mahon-Menorca cheese
• 10 brochette skewers

• 3 pear tomatoes
• 3g Provence herbs
• 1 dl olive oil
• 1 garlic clove/li>
• 2g salt
• 1g pepper

• 40g pitted black olives
• 50 cl olive oil
• 2 g salt

Preparation

• Cut the cured Mahón-Menorca cheese into the cubes of 2 cm.
• Blanch the tomatoes for 30 seconds in boiling water. Peel them and remove the pips.
• Cut them into petals , place them onto an oven tray with the oil. The Provence herbs, the garlic, salt and little pepper and roast then on a low temperature until they caramelize.
• To make the olive purée, crush the black olives with the oil and the little salt until you get a paste.
• Place a cube of cheese on each brochette and a tomato petal and cover with a dash of olive purée.