Potato Tomato and Bocconcini Stacks

Potato Tomato and Bocconcini Stacks
  • 4 servings
  • 0:20 Preparation
  • 0:45 Cooking
  • 1:05 Total Time


Add all
  • 2 Tbsp.
    (30 mL)

    extra virgin olive oil

  • 2 Tbsp.
    (30 mL)

    chopped herbs, ex. tarragon, basil, chives, oregano, thyme

  • 1/2 tsp.
    (2 mL)


  • Freshly ground pepper to taste

  • 2

    unpeeled medium potatoes

  • 3

    Roma tomatoes

  • 8

    mini bocconcini

  • fresh oregano to taste


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.

Source: pommedeterreQuebec.com

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