Tomme de Grosse-Île Treasure
Ingredients
- 4 slices Tomme de Grosse-Île cheese
- 4 bacon slices
- 15 ml (1 tbsp.) honey
- 15 ml (1 tbsp.) sesame seeds
- 2 slices of red tomato
- 2 slices of yellow tomato
- 5 ml (1 tsp.) fresh ginger, grated
- 1 garlic clove, finely chopped
- 5 ml (1 tsp.) lemon confit
- Salt and freshly ground pepper
- 15 ml (1 tbsp.) miso mayonnaise with lemon confit, home-made
- Bread chosen: Organic multigrain bread
Preparation
Preheat the oven to 180°C (350°F).
In a bowl, mix the bacon slices with the honey and the sesame seeds. Place the slices on a baking sheet covered with parchment paper. Bake until the bacon is crispy. Set aside.
In a bowl, mix the tomatoes, ginger, garlic and lemon confit together. Season with salt and pepper. Set aside.
Slice two slices of bread. Spread the miso mayonnaise on each half. Layer with tomatoes, bacon and cheese.
Miso mayonnaise with lemon confitIngredients
- 45 ml (3 tbsp.) mayonnaise, store-bought
- 5 ml (1 tsp.) miso
- 5 ml (1 tsp.) lemon confit
- 5 ml (1 tsp.) sesame seeds
Preparation
In a bowl, mix all the ingredients together. Set aside in the refrigerator.
Suggestion
Try this recipe with: Presqu'île or La Raclette Champêtre.
Rating
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