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Tomato, Basil, Arugula, and Apprenti Sorcier Cheese Napoleon and Fresh Herb Emulsion https://www.metro.ca/userfiles/image/recipes/napoleon-tomate-basilic-roquette-fromage-apprenti-sorcier-herbe-6900.jpg PT30M PT00M PT30M
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.
4
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
Tomato, Basil, Arugula, and Apprenti Sorcier Cheese Napoleon and Fresh Herb Emulsion

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

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  • Gluten-free
4
servings
0:30
Preparation
0:00
COOKING
0:30
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 4
    medium size tomatoes
  • 1
    bunch baby arugula leaves
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  • 2 Tbsp.
    (30 mL)
    le grand basil pesto
  • 1/2 cup
    (200 g)
    apprenti sorcier cheese
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    150 g

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    AU PRINTEMPS GOURMET CHEESE COMPLEMENT

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    BABYBEL OR THE LAUGHING COW CHEESE

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    CASTELLO TRADITIONAL BLUE CHEESE

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    GALBANI MOZARELLA

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    500 g, SELECTED VARIETIES


  • Sufficient quantity of Salt and pepper
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    SELECTED SIZES SELECTED VARIETIES


  • balsamic vinegar
  • 2 cups
    (500 mL)
    olive oil
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  • 1
    bunch fresh parsley or other green herb
Imprimer ma sélection

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

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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