Tomato carpaccio with BRESSE BLEU

4 people


170 g of BRESSE BLEU, 8 tomatoes, 1 green pepper, 8 gherkins, 160 g of rice, 1 spoonful of red wine vinegar, 2 spoonfuls of olive oil, 2 spoonfuls of stirred yogurt, 1 teaspoon of mustard, sea salt, pepper


Cut 6 tomatoes into thin slices and place on 4 plates having them overlap slightly. Cut the BRESSES BLEU into fine slices and put them over the tomato slices. Add a half spoonful of olive oil over each plate and leave to marinate for 15 minutes in the fridge. Meanwhile, cook the rice in salted boiling water according to the instructions on the package then strain and refresh under running water. Pour into a salad bowl. Dice the 2 remaining tomatoes and add with their juice to the cooked rice and allow to cool. Seed the pepper and dice it and add to the rice. Add finally the cut the gherkins into round slices. Mix the mustard, vinegar, pepper and yogurt in a bowl. Pour the dressing over the rice salad and mix well. Place a timbale of rice salad in the centre of each carpaccio before serving. Recommendation: sprinkle the carpaccio with unsalted unshelled pistachio nuts, grilled for just 20 seconds in a non-stick frying pan. To save time use instant cook rice