Grilled Candi-to and Zima tomato and cheese brochette on a bed of arugula
Prep Time
Cooking Mode
1 container (280 g) oz Compliments Candi-to MC and Zima MC tomatoes
180 g oz Le St-Vallier cheese, cut in 1-cm cubes
45 mL (3 tbsp.) tbsp. sesame oil
45 mL (3 tbsp.) tbsp. apple cider vinegar
45 mL (3 tbsp.) tbsp. honey
7 mL (1½ tsp.) tsp ground coriander
7 mL (1½ tsp.) tsp paprika
12 small skewers
6 slices Compliments Fully Cooked Bacon - 50% less salt
750 mL (3 cups) cup arugula
500 mL (2 cups) cup fresh parsley, chopped
1 small red onion, chopped
1 container (280 g) oz Compliments Candi-to MC and Zima MC tomatoes
180 g oz Le St-Vallier cheese, cut in 1-cm cubes
45 mL (3 tbsp.) tbsp. sesame oil
45 mL (3 tbsp.) tbsp. apple cider vinegar
45 mL (3 tbsp.) tbsp. honey
7 mL (1½ tsp.) tsp ground coriander
7 mL (1½ tsp.) tsp paprika
12 small skewers
6 slices Compliments Fully Cooked Bacon - 50% less salt
750 mL (3 cups) cup arugula
500 mL (2 cups) cup fresh parsley, chopped
1 small red onion, chopped
Directions
1In a large bowl combine tomatoes and cheese cubes.
2In another bowl, whisk together the oil, vinegar, honey, coriander, and paprika. Reserve a third of the vinaigrette for the salad.
3Add remaining vinaigrette to tomatoes and cheese. Thread 3 tomatoes with 2 cheese cubes (alternating) onto each skewer.
4Grill brochettes on barbecue preheated to medium-high for 2 to 3 minutes per side.
5Cook slices of bacon in the microwave between two paper towels for 1 minute until dry. Crumble using a knife.
6In a large bowl, mix together the arugula, parsley, and onion. Add the vinaigrette set aside earlier and the crumbled bacon. Mix well.
7Serve two brochettes per person on a small bed of arugula.
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