Tomato and Blue Cheese Tagine

Name: Tomato and Blue Cheese Tagine
Yield: 4 servings
Ingredients: 1 small zucchini; 1 small green bell pepper; 2 tbsp (30 mL) olive oil; 1 tbsp (15 mL) butter; 8 small tomatoes or cherry tomatoes; 3 oz (90 g) semolina; 1 oz (30 g) raisins; 3 oz (90 g) Canadian Borgonzola or Bleubry cheese; Salt and freshly ground pepper to taste

This is the Tomato and Blue Cheese Tagine recipe.

Prep: 10 min - 15 min
Cooking: 5 min - 10 min

Yields 4 servings

Ingredients

1 small zucchini
1 small green bell pepper
2 tbsp (30 mL) olive oil
1 tbsp (15 mL) butter
8 small tomatoes or cherry tomatoes
3 oz (90 g) semolina
1 oz (30 g) raisins
3 oz (90 g) Canadian Borgonzola or Bleubry cheese
Salt and freshly ground pepper to taste

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Preparation

Cut zucchini and green pepper in small dice. In a saucepan, sauté vegetables a few minutes in a little butter and oil. Season and set aside.

Cut the top off tomatoes and hollow them out. Reserve tops.

Pour a little boiling water over semolina and allow to absorb. Soak raisins in warm water.

Mix semolina with drained raisins, crumbled Canadian Borgonzola or Bleubry and diced vegetables. Stuff tomatoes with mixture and cover with reserved tops. Place in oven preheated to 350 °F (180 °C) for 5 minutes.

Jean Soulard, Executive Chef, Le Château Frontenac