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Skewer charcuterie, cheese, asparagus, tomatoes, bread and olives, alternating as you add them to the skewer, until the skewer is full. Lay out on a tray, ready to grill.
To make your dijonnaise, in a small bowl, mix dijon and mayonnaise, until evenly combined. Season with salt and pepper to taste. Set aside until ready to serve. You can also purchase ready-made dijonnaise, if you prefer.
Once your grill or campfire is hot and ready, on a grate or rack, grill skewers for 3-5 minutes on each side, or until the vegetables, bread, cheese and meats are tender and hot and grill marks appear.
Serve hot and with dijonnaise for dipping.
Source: Chef Ricky Casipe
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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