Three Cheese Tomato Stack

Cherry tomatoes are great for this dish as it has a blend of sweet and acidic notes that adds to the flavour

Cherry tomatoes are great for this dish as it has a blend of sweet and acidic notes that adds to the flavour

For the Stack Base (Makes 2)

  • 20gm bocconcini cheese (small) sliced

  • 1 Roma tomato (ripe)

  • 1 Punnet Medley of cherry tomatoes

  • (I have used Russet,black Russian , red and yellow )

  • 1 Tsp Smoked Lemon chilli salt (I use my artisan range for this recipe)

  • 20gm Goats cheese (mixed into a paste)

  • 10 leaves Basil fresh

For Pork Floss and Parmesan Crisps

80gm grated Parmesan cheese ( Ive used Grana Padano)

40gm Pork floss

1 Large ring (just like what I have used in the video

(You can lightly grease the ring with a bit of grape seed oil)

Follow the video to help you with this

For Basil Pesto

(This makes a lot) Makes 900ml

I always make a bit so that I can use this recipe of other applications as well

  • 125g walnut kernels 

  • 10 garlic cloves, coarsely chopped 

  • 600ml extra virgin olive oil 

  • 250g shredded parmesan

  • 90 gm pine nuts

  • 3 bunch basil

Method

  • Stir the walnuts and pine nuts in a frying pan over medium heat for 3-4 minutes or until light golden and aromatic.

  • Set aside to cool. 

  • Process the walnuts, basil and garlic in a food processor until finely chopped.

  • Add oil and process until well combined. Season with salt and pepper. Stir in the parmesan.


For Final Presentation

Gently de-mould the stack

Drizzle the basil pesto and its oil around the stack

Add a few smaller leaves of the baby basil and baby mint

Garnish with a nice large pork floss and parmesan crisp

Seb’s Three Cheese Tomato Stack

Seb’s Three Cheese Tomato Stack

This dish is a great way to celebrate local fresh produce.I have used tomatoes from the Yarra Valley in Victoria. This is a great Entree that is simple and delicious with heaps of Umami.

I have featured my Artisan salt #smokedlemonchilli in this recipe.