Tomato, Basil, Arugula, and Apprenti Sorcier Cheese Napoleon and Fresh Herb Emulsion

Tomato, Basil, Arugula, and Apprenti Sorcier Cheese Napoleon and Fresh Herb Emulsion
  • 4 servings
  • 0:30 Preparation
  • 0:00 Cooking
  • 0:30 Total Time

Ingredients

Add all
  • 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

  • Sufficient quantity of Salt and pepper

  • balsamic vinegar

  • 2 cups
    (500 mL)

    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.

Source: Metro