- 4 bunches of ripe tomatoes
- 12 slices of Ile de France Baldaran
- 1 small pot of pesto
- Salt and pepper
- Wash the tomatoes and keep the green stalk.
- Slice the tomatoes horizontally in 8 similar pieces. Season the slices with salt and pepper and coat with pesto.
- Then cut the slices of Ile de France Baldaran into circles the size of the tomato to get 8 disks of cheese. Place them on the tomato slices.
- Piece together the tomatoes and fix the millefeuille into place with a wooden pick.