Hot Tomato and Cheddar Stacks

Hot Tomato and Cheddar Stacks
  • 4 servings
  • 0:05 Preparation
  • 0:15 Cooking
  • 0:20 Total Time


Add all
  • 2

    tomatoes, sliced 1/4 in. (1/2 cm) thick

  • salt and pepper

  • pesto

  • baby spinach

  • 8

    cheddar, sliced 1/4 in. (1/2 cm) thick

  • rosemary

  • aluminum foil


Season sliced tomatoes with salt and pepper and brush with pesto.

Build stacks. Start with a tomato slice, top with a bit of spinach, then a slice of cheddar, repeat layers, ending with a slice of tomato.

Pick 11/2-cm (4-cm) long needle-like leaves from rosemary sprig and skewer each stack with one. Centre each stack on a piece of foil, drizzle with a bit of olive oil, wrap and seal. Barbecue 10 - 15 min. over medium heat.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007