For the marinade

• 60 ml (¼ cup) olive oil
• 30 ml (2 tablespoons) freshly squeezed lemon juice
• 1 shallot, minced
• 2 ml (½ teaspoon) dried oregano, or 10 ml (2 teaspoons) finely chopped fresh oregano
• 2 ml (½ teaspoon) dried basil, or 10 ml (2 teaspoons) finely chopped fresh basil
• 2 ml (½ teaspoon) Dijon mustard
• 2 ml (½ teaspoon) salt
• Freshly ground black pepper

For the mini skewers

• 2 packages (340 g each) of Bergeron Le Populaire Cheese
• Your choice of:
  – Zucchini + cherry tomatoes
  – Cantaloupe + honeydew melon
  – Peaches + red onion
  – Pineapple + red bell pepper

1. In a bowl, whisk all ingredients together for the marinade. Set aside.
2. Cut the Bergeron Le Populaire Cheese into 3 cm cubes.
3. Then cut the chosen fruits and vegetables into pieces of the same size.
4. On mini skewers, alternate threading Bergeron Le Populaire Cheese cubes and pieces of fruits and vegetables.
5. Place them in a large plastic container or on a plate, then pour the marinade over the skewers, turning them to ensure all sides are coated with marinade.
6. Let them rest at room temperature for 30 minutes, or refrigerate for up to half a day.
7. Preheat the barbecue to medium-high heat, or a grill pan over high heat. Brush the grill or grill pan generously with oil.
8. Grill the mini skewers, turning to colour all sides. (Make sure to reserve the marinade.)
9. Transfer the grilled cheese skewers to a serving plate. Brush with the remaining marinade and serve immediately.