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.
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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