• 4 large slices of cooked ham off the bone 
• 12 (Piquillo) peppers 
• 4 shallots sliced
• 2  cloves of garlic sliced
• 4 slices of FROMAGE CHIMAY A LA BIERE 
• 2 tomatoes
• 4 sprigs of thyme 
• 12 black olives pitted
• 10 cl  olive oil
• 5 cl CHIMAY BLEUE
• 5 cl  single cream
•  Juice and zest of half a lemon
• 12 sorrel leaves

Preparation
- 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.

Comments
Present the méli-mélo on a bed of the relish and a few sorrel leaves.
Finish the decoration with the beer vinaigrette.