Cut Comté into little squares and stuff the tomatoes with the cheese. Wrap the basil and a half a slice of ham around the tomatoes. You will need 4 pieces per person. Two of them will be served cold. The others will be briefly seared with olive oil on all sides.
Wash the rocket, separate it into four parts and tie with a chive strand. (Clue: Dip the chive briefly in boiling water and cool in cold water. It will be easier to tie.) Mix oil and vinegar, marinate the rocket and serve on a plate. Roast the pine nuts and sprinkle them on the salad. Add Comté tomatoes and farmhouse bread.
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