Chicory Boat with Mushroom Mousse

Preheat oven to 220 degrees.

Rinse chicory leaves and drain well. Clean mushrooms. Blanch tomatoes briefly with boiling water (scald) and remove skin, cut into strips. Halve and pit olives. Coarsely chop chervil, reserving a few leaves for garnish. Also keep a few of the tomato strips and olives for serving.

Finely grind tomato strips, olives, mushrooms, capers, chervil and juice of one lemon. Add enough white bread crumbs to make a spreadable farce. Season with salt and pepper. Spoon the mixture into the chicory leaves.

Bake in the oven at 220 °C for about 15 minutes. Serve garnished with tomato strips, olives and chervil.

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