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Hot Tomato and Cheddar Stacks https://www.metro.ca/userfiles/image/recipes/etage-tomates-cheddar-romarin-4449.jpg PT05M PT15M PT20M
Season sliced tomatoes with salt and pepper and brush with pesto.Build stacks. Start with a tomato slice, top with a bit of spinach, then a slice of cheddar, repeat layers, ending with a slice of tomato.Pick 11/2-cm (4-cm) long needle-like leaves from rosemary sprig and skewer each stack with one. Centre each stack on a piece of foil, drizzle with a bit of olive oil, wrap and seal. Barbecue 10 - 15 min. over medium heat.
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2 Tomato, sliced 1/4 in. (1/2 cm) thick salt and pepper pesto baby spinach 8 cheddar, sliced 1/4 in. (1/2 cm) thick rosemary aluminum foil
Hot Tomato and Cheddar Stacks

Hot Tomato and Cheddar Stacks

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  • Gluten-free
4
servings
0:05
Preparation
0:15
COOKING
0:20
TOTAL TIME

Imprimer ma sélection

Ingredients

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  • 2
    Tomato, sliced 1/4 in. (1/2 cm) thick
    You might like:

    Flyer Deals  (3)
    BROCCOLI

    BROCCOLI

    3 for $5.00

    PRODUCT OF U.S.A. ENDIVE OR ESCAROLE PRODUCT OF U.S.A. GRAPE TOMATOES 283 g, PRODUCT OF U.S.A. OR MEXICO


    CHERTO CHERRY TOMAT0ES

    CHERTO CHERRY TOMAT0ES

    $3.99 ea.

    255 g PRODUCT OF ONTARIO PROVA TOMATOES 454 g PRODUCT OF ONTARIO


    ORGANIC GRAPE TOMATOES

    ORGANIC GRAPE TOMATOES

    $3.49 ea.

    284 g, PRODUCT OF MEXICO



  • salt and pepper

  • pesto

  • baby spinach
  • 8
    cheddar, sliced 1/4 in. (1/2 cm) thick
    You might like:

    Flyer Deals  (3)
    IRRESISTIBLES SLICED DELI MEAT OR CHEESE

    IRRESISTIBLES SLICED DELI MEAT OR CHEESE

    2 for $10.00

    160 - 200 g SELECTED VARIETIES


    IRRESISTIBLES ARTISAN OLD WHITE CHEDDAR CHEESE AGED 2 YEARS

    IRRESISTIBLES ARTISAN OLD WHITE CHEDDAR CHEESE AGED 2 YEARS

    $13.99 ea.

    400 g


    BALDERSON CHEDDAR CHEESE

    BALDERSON CHEDDAR CHEESE

    $2.49 /100g

    AGED 2 YEARS, DELI CUT, PRICES AS MARKED 11.29/lb 500 g or more



  • rosemary

  • aluminum foil
Imprimer ma sélection

Preparation

Season sliced tomatoes with salt and pepper and brush with pesto.

Build stacks. Start with a tomato slice, top with a bit of spinach, then a slice of cheddar, repeat layers, ending with a slice of tomato.

Pick 11/2-cm (4-cm) long needle-like leaves from rosemary sprig and skewer each stack with one. Centre each stack on a piece of foil, drizzle with a bit of olive oil, wrap and seal. Barbecue 10 - 15 min. over medium heat.

Source : Metro

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Gluten-free recipes

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