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

Serves: 4

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
Sea salt
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!