Tomato, Basil, Arugula, and Apprenti Sorcier Cheese Napoleon and Fresh Herb Emulsion
| Preparation: | 30 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 0 min |
| Total: | 30 min |
servings
| Category: | Appetizers |
| Subcategory: | Cheeses |
| Source: | Metro |
Recipe ingredients
- 4 medium size tomatoes
- 1 bunch baby arugula leaves
- 2 Tbsp. (30 mL) Le Grand basil pesto
- 1/2 cup (200 g) Apprenti sorcier cheese
- Salt and pepper
- Balsamic vinegar
- 2 cups (500 mL) extra virgin olive oil
- 1 bunch fresh parsley or other green herb
Preparation
Boil water in a saucepan, plunge herbs in the scalding water and remove immediately to an ice bath. Pat the herbs dry and place them in a food processor with the olive oil. Mix for a few minutes and strain. This flavoured oil keeps well in the refrigerator.
Slice tomatoes into one centimetre thick slices
Slice cheese thinly
On a clean board, lay the first slice of tomato. Season with salt and pepper and brush with pesto. Lay a slice of cheese on the tomato, and a few arugula leaves. Add another slice of tomato and repeat steps until tomato is “whole”.
Dress with some arugula leaves, green herb oil and balsamic vinegar.
Suggestion
If the tomato is too large, you can omit some of the slices.You could also put the tomatoes in the oven at 350º F until the cheese melts.
* We recommend Selection and Irresistibles products.
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