Recipe for Colorful Tomato Carpaccio with AOP Goat Cheese

Lightly oil the slices of bread and cut them into small cubes.

Heat a non-stick skillet and toast the bread cubes to make them crispy. Set aside.

Remove the fresh mint leaves. Set aside a few small leaves for decoration and finely chop the rest.

In a small bowl, mix together the chopped mint, olive oil, and apple cider vinegar. Season with salt and freshly ground pepper. Set aside.

Slice the tomatoes and arrange them beautifully on a large dish.

Cut the cheese into cubes and distribute it over the tomatoes.

Garnish with fresh mint leaves.

To finish, serve this carpaccio accompanied by croutons and a mint vinaigrette.