Recipe #5705
Potato Tomato and Bocconcini Stacks
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 45 min |
| Total: | 1 h 5 min |
4
servings
servings
| Category: | Accompaniment |
| Subcategory: | Vegetables |
| Source: | pommedeterreQuebec.com |
Wine & food pairing
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Recipe ingredients
- 2 Tbsp. (30 mL) Irresistibles extra virgin olive oil*
- 2 Tbsp. (30 mL) chopped herbs, ex. tarragon, basil, chives, oregano, thyme
- 1/2 tsp. (2.5 mL) salt
- Freshly ground pepper to taste
- 2 unpeeled medium potatoes
- 3 Roma tomatoes
- 8 mini bocconcini
- Fresh oregano to taste
Preparation
Preheat oven to 400°F (205°C).
Blend fresh herbs, salt and pepper with olive oil, and set aside.
Boil potatoes in a pot of salted water.
Drain and set aside at room temperature.
Slice tomatoes, bocconcini and potatoes (potatoes may be peeled if so preferred).
On a baking sheet lined with parchment paper, build stacks, alternating potatoes, tomatoes and bocconcini, brushing each layer with herbed olive oil.
Stacks can be anchored with wooden skewers.
Bake 15 minutes
Sprinkle with fresh oregano and serve.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
- Hot Tomato and Cheddar Stacks
- Cherry Tomato and Bocconcini Tossed Salad, Maple Dressing
- Italian Bocconcini Salad
- Tomato Bocconcini Turnovers
- Potato, Spinach, and Dried Tomato Omelette
- Tomato pesto potato
- Vegetarian Couscous with Bocconcini
- Potato,smoked salmon and red pepper stacks with dill sauce
- Pasta with Tapenade and Bocconcini
- Fettuccini with Fiddleheads and Bocconcini
Hot Tomato and Cheddar Stacks
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