Wrap half a slice of streaky bacon around each piece of Picodon cheese.
Thread the cheese, peppers, tomatoes and shallots onto skewers.
Season well, then cover and chill until required.
Brush the kebabs with olive oil. Grill for a few minutes, turning on each side until cooked.
Try serving the kebabs piping hot with a glass of Morgon or a coteaux du Languedoc wine.
8 slices streaky bacon 4 x 60g Picodon goat's cheeses (quartered) 2 small yellow peppers (deseeded and cut into eight) 16 cherry tomatoes 8 shallots (blanched and peeled) salt and pepper olive oil
These kebabs are a perfect addition to a stress-free summer barbecue - make a simple mixed herb salad and let everyone serve themselves! Add a nutty taste by sprinkling with pine nut kernels or chopped walnuts (keep a close eye on them - nuts burn easily.
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