- Peel and deseed the tomatoes and then dice them.
- Brown the shallots, garlic, olives and thyme in olive oil. Leave to simmer for approximately three minutes and add the diced tomatoes. Keep this relish warm.
- Mix the CHIMAY BLEUE with the cream, the lemon juice and zest. Whisk slightly.
- Cut rings of the ham, the FROMAGE CHIMAY A LA BIERE and the Piquillo peppers. Reckon on three rings per person. Make a tower by alternating the ingredients. Bake for five minutes in an oven pre-heated to 180°C.
Present the méli-mélo on a bed of the relish and a few sorrel leaves.
Finish the decoration with the beer vinaigrette.