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Preparation time
20 minutes
Total time:
30 minutes
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Ingredients
BROCHETTES
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1 container (280 g) Compliments Candi-to MC and Zima MC tomatoes
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180 g Le St-Vallier cheese, cut in 1-cm cubes
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45 mL (3 tbsp.) sesame oil
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45 mL (3 tbsp.) apple cider vinegar
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45 mL (3 tbsp.) honey
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7 mL (1½ tsp.) ground coriander
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7 mL (1½ tsp.) paprika
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12 small skewers
Bed of crunchy Aragula
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6 slices Compliments Fully Cooked Bacon - 50% less salt
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750 mL (3 cups) arugula
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500 mL (2 cups) fresh parsley, chopped
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1 small red onion, chopped
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Directions
- In a large bowl combine tomatoes and cheese cubes.
- In another bowl, whisk together the oil, vinegar, honey, coriander, and paprika. Reserve a third of the vinaigrette for the salad.
- Add remaining vinaigrette to tomatoes and cheese. Thread 3 tomatoes with 2 cheese cubes (alternating) onto each skewer.
- Grill brochettes on barbecue preheated to medium-high for 2 to 3 minutes per side.
- Cook slices of bacon in the microwave between two paper towels for 1 minute until dry. Crumble using a knife.
- In a large bowl, mix together the arugula, parsley, and onion. Add the vinaigrette set aside earlier and the crumbled bacon. Mix well.
- Serve two brochettes per person on a small bed of arugula.
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