Verrine of aubergine caviar, preserved tomatoes and ricotta

Aubergine caviar and preserved tomatoes

Ingredients

– 175 g aubergine caviar
– 250 g ricotta
– 15 preserved tomatoes

Time
15min
Difficulty
1/3

Preparation

In elegant, stemmed glasses, place 2 tbsp of slightly peppered ricotta and one generous tbsp of aubergine caviar. Finish with 3 or 4 tomatoes and savour chilled. Delicious with grissini.