Here’s a delicious recipe from the Chef Michelle Weaver of the Charleston Grill in Charleston, South Carolina.
Heirloom Tomatoes with Blue Cheese and Candied Bacon
2lbs John Island heirloom tomatoes quartered or sliced (different colors and sizes)
½ lb Meathouse bacon
8 oz crumbled Clemson blue cheese
4 tbsp balsamic vinegar
4 tbsp EVOO
12 basil leaves
2 tbsp brown sugar
Place parchment paper on a sheet pan. Place bacon on parchment and sprinkle both sides with brown sugar. Put the pan in a 400 degree oven for approximately 10-15 minutes or until brown and bubbly. Let cool before removing. Once cooled, chop into bite size pieces and set aside.
Arrange tomatoes on plates and add 2 oz of cheese to each plate. Divide bacon onto plates. Place 3 pieces of basil on each plate. Drizzle 1 tbsp of balsamic and EVOO on each plate. Season with sea salt and pepper. Enjoy!