Tomato Carpaccio with Blue Cheese Recipe
Tomato Carpaccio with Blue Cheese
Total time: 30 to 60 minutes

Preparation time: 10 minutes
Marinating time: 15 minutes
Cooking time: 20 minutes

Difficulty: Easy
Chef's Note

Sprinkle the tomato carpaccio with unsalted shelled pistachios, toasted for 20 seconds in an ungreased non-stick pan.

For 4 servings

- 170 g (6 oz.) blue cheese (suggestion: Bresse bleu)
- 1 green pepper
- 8 cornichons
- 160 g (6 oz.) rice
- 1 tbsp. red wine vinegar
- 2 tbsp. olive oil
- 2 tbsp. stirred yogurt
- 1/2 tsp. mustard
- coarse salt, pepper
  1. Thinly slice 6 tomatoes and place them on 4 plates, overlapping slightly.
  2. Cut the blue cheese into thin slices and place on the tomato slices. Add 1/2 tbsp. olive oil to each plate and let marinate for 15 minutes in a cool place.
  3. Meanwhile, cook the rice in boiling salted water; drain and refresh under cold running water. Place in a bowl.
  4. Dice the 2 remaining tomatoes. Seed and dice the pepper. Mix the tomatoes and their juice, the peppers and the sliced cornichons into the rice.
  5. In a bowl, combine the mustard, vinegar, pepper and yogurt. Pour the dressing onto the rice salad and mix well.
  6. Mold the rice salad in a container and turn it out onto the center of each carpaccio before serving for a more attractive presentation.

Dessert suggestion for a balanced meal: fruit yogurt and a half fresh mango.

Nutritional content of this meal, per person:
587 Kcal or 29% of the recommended daily allowance
Protein: 37% of the RDA
Calcium: 57% of the RDA.

Tomato Carpaccio with Blue Cheese 1
More recipe ideas
Search within the site
Advanced search >
Register free to receive our official newsletter
Sign up
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
Sign up
***** CODE PUB = PUB_G *****