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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
Miso mayonnaise with lemon confit
- 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
- Preheat the oven to 350°F (180°C).
- 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 confit
- In a bowl, mix all the ingredients together. Set aside in the refrigerator.
Suggestion
- Try this recipe with: Presqu'île or La Raclette Champêtre.
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You can use these cheeses for this recipe
Accompaniments
These lighter wines are known for their simple fruity scents, their refreshing quality and their subtle tannins. They should be enjoyed in their youth.