BAKED CAMEMBERT WITH TOMATOES AND CIABATTA

INGREDIENTS
Camembert — 1 pc
Cherry tomatoes
Ciabatta
Garlic
Fig
Herbes de Provence
Olive oil
Rosemary

METHOD
Make small cuts in the Camembert without cutting all the way through and insert slices of garlic into them.
Place the Camembert in a baking dish. Arrange the cherry tomatoes and pieces of ciabatta or baguette around it. Drizzle with olive oil and sprinkle with Herbes de Provence.
Bake in a preheated oven at 190°C until the cheese is melted.
Add sliced fig and fresh rosemary leaves, then bake for a few more minutes.

ANTIPASTO

INGREDIENTS
Ciabatta
Sun-dried tomatoes
Capers
Pesto
Red onion
Kumato tomato
Ham
Gorgonzola cheese
Arugula
Olives
Fuet
Olive oil
Oregano
Black pepper

METHOD
Arrange all the ingredients on a plate, creating contrast in colors, shapes and textures.
Drizzle with olive oil and sprinkle with oregano and freshly ground black pepper.
Serve with dry white wine.

T-BONE STEAK — MEDIUM

INGREDIENTS
T-bone steak — 400–500 g
Olive oil
Butter
Garlic
Rosemary
Thyme
Radish
Fig
Salt
Black pepper

METHOD
Take the steak out of the refrigerator 30 minutes before cooking and remove any excess membranes.
Heat a pan over high heat and add olive oil. Once hot, place the steak in the pan and cook for 4.5 minutes.
Flip the steak and add butter, rosemary, thyme and garlic. Cook for another 4.5 minutes, continuously basting the steak with the aromatic butter.
Sear the sides of the steak for 20 seconds.
Transfer the steak to foil, wrap it and let it rest for 10 minutes.
Separate the meat from the bone with a knife and slice the steak. Season with salt and freshly ground black pepper.
Garnish with fresh fig, radish and thyme.